Խ ա շ լ ա մ ա
beef or lamb stew
Made with beef or lamb, khashlama translates to “boiled meat,” though “stew” is a more accurate description. Essentially, it’s unpretentious comfort food that takes advantage of good-quality meat. Some cooks keep it austere by only adding salt and potatoes; others make it more festive with peppers and tomatoes. This version takes khashlama in the latter direction, giving it a bountiful—if still humble—appearance.
Cooking the potatoes in a separate pot ensures they cook evenly and makes it easier to reheat the stew without the potatoes falling apart. But if you’d rather cook the potatoes in the same pot, add them 20 minutes before the stew is done cooking; they’ll finish cooking and absorb flavor as they rest in the cooking liquid for 15 minutes after removing the stew from the heat. While it isn’t typical, a little Aleppo pepper sprinkled on top perks up the flavors.
Serves 4 to 6
21/2 lb [1.2 kg] lamb or beef stew meat, trimmed of sinew and cut into 1 to 2 in [2.5 to 5 cm] cubes
1 Tbsp kosher salt, plus more for seasoning
1/2 tsp ground black pepper
1 Tbsp sunflower oil or other neutral oil
4 cups [960 ml] water
2 yellow onions, cut into wedges
1 bay leaf
4 Roma tomatoes, quartered lengthwise
2 Anaheim peppers, cored, seeded, and quartered
TO FINISH
4 Yukon gold potatoes, peeled and quartered
Kosher salt
1/4 cup [10 g] chopped flat-leaf parsley
1/4 cup [10 g] chopped dill
Crushed dried red pepper (optional)
To make the stew, season the meat evenly with the salt and pepper.
Heat the oil in a 6 qt [5.7 L] heavy-bottomed pot or Dutch oven over medium-high heat. Scatter the meat in as even a layer as possible and let cook, undisturbed, for 10 minutes, or until the meat begins to brown on one side.
Pour in the water, then stir in the onions and bay leaf. (It’s okay if some of the onion sticks out of the water.) Bring to a boil, then lower to a very gentle simmer, cover, and cook for 50 minutes, stirring once or twice and checking to ensure the liquid isn’t boiling (which may make the meat tough).
Stir in the tomatoes and Anaheim peppers, and cook, uncovered, until the meat is tender when pierced with a fork, about 30 minutes more. Let the meat rest in the braising liquid for at least 15 minutes before serving.
Place the potatoes and a few pinches of salt in a large pot and cover with water. Bring to a boil, lower to a simmer, and cook until the potatoes are tender when pierced with a fork, about 15 minutes. If the potatoes are nearly there but need a little more time, turn off the heat and let them sit in the hot water for 5 minutes more. Drain.
To serve, bring the khashlama back to a simmer and have a warmed rimmed platter ready. Place the potatoes on the platter and spoon the khashlama on top and around the potatoes, adding the braising liquid on top. Sprinkle the parsley, dill, and red pepper, if using, over the top. Leftovers keep, refrigerated, for up to 5 days or frozen for up to 2 months. To reheat, gently bring the stew to a simmer on the stove.