Khashlama is always incredibly tasty and satisfying! What I especially love about preparing khashlama is its simplicity from the very first to the last step. Plus, you can make this hot, hearty dish with vegetables and meat from nearly any type of meat. According to Caucasian tradition, classic khashlama is made with lamb, but it’s just as delicious with beef or even pork.

So, if you have some vegetables and a hefty piece of meat, don’t hesitate to make khashlama. Trust me, this dish deserves high praise, and your loved ones will appreciate your efforts. Here is a simple and delicious khashlama recipe.

Ingredients:

(4–6 servings) – 800 g lamb or beef, 2 large onions, 4 green bell peppers, 500 g ripe tomatoes, 800 g potatoes, salt to taste, black pepper to taste, 1 tsp paprika, 1 tsp khmeli-suneli, 1 cup white wine (optional), parsley or cilantro, lamb fat or vegetable oil.

You’ll need about a kilogram of lamb or beef for the khashlama, ideally on the bone, like lamb ribs. If you’re using pure meat, 800 g will be enough. And remember, choose meat with some fat marbling.

Cut the meat into large, portion-sized chunks.

Traditionally, khashlama is cooked in a large cauldron or a thick-bottomed pot. Place a bit of lamb fat or vegetable oil on the bottom. Heat the fat over the flame.

Add the pieces of meat to the hot cauldron and sear on high heat. If your cauldron is small, you can brown the meat in a pan.

No need to cook it fully, just 10 minutes on high heat to get a crust. Remove the meat from the heat.

Take two large onions, or even three – as they say, you can’t have too many vegetables in khashlama! Peel and cut the onions into wedges. Peel and roughly chop the bell peppers and potatoes.

And, of course, what’s khashlama without tomatoes! Choose medium-sized, ripe, sweet tomatoes, wash them, and cut them in halves or quarters. No need to finely chop; in the Caucasus, vegetables are cut large.

Now for the magic of making khashlama. Place the seared meat on the bottom of the cauldron, season with salt and pepper. Add a layer of onion on top.

Next, layer the bell peppers.

Then add the tomatoes.

And finally, top with the coarsely chopped potatoes. In some lamb khashlama recipes, only vegetables are used without potatoes – adding them is a practical adaptation.

Be sure to add 1 tsp of khmeli-suneli (without a heap) and 1 tsp of paprika (with a heap). Be careful with the paprika to avoid mistakenly adding hot pepper powder, which can look similar. Salt.

Add the white wine if you wish.

Pour in water to reach the level of the potatoes. Don’t fill to cover the potatoes entirely, as we’re making khashlama, not soup. Ideally, the meat should stew in vegetable juices, so use less water and let the vegetables release their juices.

Bring the contents of the pot to a boil, cover, and simmer on low heat until the meat is tender, about an hour or more, depending on the type and quality of the meat.

While cooking, try not to stir the khashlama to keep the potatoes and vegetables intact and not break them into pieces. Taste the broth and adjust salt and spices to your liking.

And that’s it, homemade khashlama is ready! Serve hot, generously garnished with chopped parsley or cilantro.