Khashlama (Armenian Lamb or Beef Stew)

PREP TIME: 20 minutes
TOTAL TIME: 1 hour & 30 minutes

• 3 ½ lbs bone-in lamb (or beef)
• 8 medium potatoes, peeled
• 5 medium tomatoes
• 1 ½ medium onion
• 2 cups red wine (or beer)
• ½ cup water
• Salt, black pepper, red paprika or smoked red paprika, for seasoning
• Fresh parsley, cilantro or basil, to serve


  1. Cut the meat into ¾ inch thick slices (about the thickness of a small steak). Place the slices on a cutting board and generously season with salt, black pepper, and paprika. Leave the meat to marinate for about 10 minutes.
  2. In the meantime, prepare the potatoes by slicing them into ½ inch thick rounds. Place the sliced potatoes into a bowl and season with salt, pepper, and paprika. Toss, making sure the potatoes are evenly covered in seasonings.
  3. Slice the tomatoes into ½ inch thick rounds and set aside.
  4. Slice the onion thinly. Set aside.
  5. In a large pot, layer the ingredients by placing 3 or 4 tomato slices on the bottom of the pot, followed by a layer of onions, then meat, and finally potatoes.
  6. Repeat the layers until all the ingredients have been used.
  7. Add the red wine (or beer) and water.
  8. Cover the pot and bring to a boil. Reduce heat to maintain a slow simmer. Cook for about 50 to 60 minutes until the meat and potatoes are tender and cooked through. (Don’t stir the stew as it cooks; the layers must be preserved as such before serving).
  9. Garnish with fresh herbs before serving.


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