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Khashlama served with lamb and vegetables
Authentic Caucasian Khashlama with fresh vegetables

Caucasian khashlama

Author: Flavelo
Recipes Main Courses
Khashlama is an ancient dish of Caucasian shepherds, a perfect example of the 'dump it in and leave it alone' philosophy. The essence is layering: meat goes on the bottom, vegetables on top, and stirring is forbidden! The vegetables steam in their own juices and vapour above the meat, keeping all flavours in the pot.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs 30 mins
⌛ Total Time 3 hrs
🍽️ Servings 6 servings
🔥 Calories 510 kcal
🌍 Cuisine Eastern European

Ingredients

Equipment Needed

  • Large, heavy-bottomed pot or cauldron with lid
  • Sharp knife
  • Chopping board

Allergen Information

⚠️ Cereals containing gluten (if using beer)

Instructions

1 ✓

Prepare the vegetables: clean everything and cut into large, rustic pieces. Leave potatoes in larger chunks so they don't boil away.

Tip: Vegetables with a large surface area withstand long heat treatment better.
2 ✓

Layer the meat at the bottom of the pot. Season generously with salt and pepper.

Tip: Place bone-side down, so the bone protects the meat from direct heat.
3 ✓

On top of the meat comes the onion layer, then carrots, then peppers and potatoes. Scatter whole garlic cloves and bay leaves in between. Lightly salt each layer.

Tip: The onion goes at the bottom to release juice with heat and protect the meat from burning.
4 ✓

Place tomato slices and half of the fresh herbs on the very top. Pour the beer or water underneath.

Tip: Enzymes in the beer help tenderise the meat, and the alcohol evaporates.
5 ✓

Cover and simmer on low heat for about 2 - 2.5 hours. DO NOT STIR! Just shake the pot occasionally.

Tip: Steam circulation does the work. If you remove the lid, heat and flavour escape.
6 ✓

When serving, sprinkle with the remaining fresh herbs. Ladle into deep bowls ensuring you get some of every layer.

Tip: Serve with fresh bread for mopping up the juices.

Recipe FAQ

Can I stir it while cooking?
FORBIDDEN! The layers must remain intact so the vegetables don't break up.
What meat should I use?
Bone-in, fatty lamb is best (ribs, shoulder). The bone provides gelatin for the broth.
Not enough liquid.
The tomatoes and onions release juice, but if it's very dry, pour in 50ml of water or beer.

Ingredients

  • 1.5 kg Lamb (bone-in ribs or shoulder, chopped)
  • 3 pcs Carrots (cut into thick rounds)
  • 3 pcs Onions (cut into thick rings)
  • 3 pcs Peppers (fleshy, mixed colours, sliced)
  • 4 pcs Tomatoes (unpeeled, cut into thick slices)
  • 1 kg Potatoes (peeled, halved or quartered)
  • 6 cloves Garlic (whole)
  • 1 bunch Fresh parsley (roughly chopped)
  • 2 pcs Bay leaves
  • 1 tsp Whole black peppercorns
  • 1.5 tbsp Salt
  • 5 dl Lager or light beer (optional, but recommended) or water