Entree: Georgia – Kakheti – ხაშლამა ➤ khashlama (Slow-braised lamb and vegetables cooked in a seasoned broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 40 min

Total 2 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) lamb shoulder, bone-in, cut into large pieces
- 2 tbsp (30 ml) vegetable oil or lard
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
- 2 large tomatoes, chopped (or 1 cup (240 g) canned chopped tomatoes)
- 2 bell peppers, cored and sliced
- 2 carrots, thickly sliced
- 1 cup (240 ml) dry white wine (optional, Kakheti wine accent)
- 2 cups (480 ml) beef or lamb broth or water
- 1 tsp (5 g) crushed coriander seeds
- 2 bay leaves
- 1 tsp (5 g) sweet paprika
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup (15 g) chopped fresh parsley or cilantro for garnish

Show original ingredient measurements

- 2 lb (900 g) lamb shoulder, bone-in, cut into large pieces
- 2 tbsp (30 ml) vegetable oil or lard
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
- 2 large tomatoes, chopped (or 1 cup / 240 g canned chopped tomatoes)
- 2 bell peppers, cored and sliced
- 2 carrots, thickly sliced
- 1 cup (240 ml) dry white wine (optional, Kakheti wine accent)
- 2 cups (480 ml) beef or lamb broth or water
- 1 tsp (5 g) crushed coriander seeds
- 2 bay leaves
- 1 tsp (5 g) sweet paprika
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup (15 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Pat the lamb pieces dry and season generously with salt and pepper. Heat the oil in a heavy Dutch oven over medium-high heat and brown the lamb on all sides in batches, about 6–8 minutes per batch; transfer browned pieces to a plate.
2. Reduce heat to medium, add the sliced onions to the pot and cook until softened and beginning to brown, about 6 minutes. Add the garlic and cook 1 minute until fragrant.
3. Stir in the chopped tomatoes, bell peppers and carrots and cook 3–4 minutes to combine. Add the crushed coriander, paprika and bay leaves and cook another minute.
4. Return the lamb to the pot, pour in the wine (if using) and allow the alcohol to reduce by half, about 2 minutes. Add the broth or water to barely cover the meat.
5. Bring to a gentle simmer, reduce heat to low, cover and braise until the lamb is fork-tender, 1.5–2 hours (longer for tougher cuts), checking occasionally and adding a splash of water if the liquid reduces too much.
6. Once tender, adjust seasoning with salt and pepper. If a thicker sauce is desired, uncover and simmer 10–15 minutes to reduce.
7. Serve hot, garnished with chopped parsley or cilantro, accompanied by crusty bread, boiled potatoes, or traditional Georgian staples.