Khashlama (Georgian Veal Stew)

May 22, 2023May 22, 20230 4
Khashlama (Georgian Veal Stew) Recipe
in Stew

Prep

20 min

Cook

2 hours

Ready In

2 hours 20 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 lbs boneless veal shoulder , trimmed and cut into 2 inch pieces
kosher salt & freshly ground black pepper , to taste
1/4 cup olive oil
4 garlic cloves , minced
1 large yellow onion , thinly sliced
1 small red chili pepper , stemmed seeded finely chopped
1/4 cup tomato paste
1 teaspoon ground allspice
1/2 teaspoon hot paprika
12 pickled plums , rinsed drained
3 cups chicken stock
1/3 cup fresh cilantro , minced
1/4 cup of fresh mint , minced
1/4 cup scallion , minced
2 tablespoons fresh tarragon , minced

Nutrision Information

Servings Per Recipe
4-6
Calories
616
Sugar
9g
Fat
35g
Khashlama is a traditional dish from Georgia, which is located in the Caucasus region of Eurasia. The word 'khashlama' means 'boiled meat' in Georgian. This dish is usually made with lamb or beef, but veal can be used as well. The meat is cooked slowly in a flavorful broth with vegetables and spices. It is often served with bread or rice. Khashlama is a comfort food that is enjoyed by many people in Georgia and other parts of the world. It is a delicious and nourishing meal that is perfect for sharing with friends and family.

Instructions

1.Preheat the oven to 350°F (175°C).
2.Season the veal pieces with salt and pepper.
3.Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
4.Add the garlic, onion, and chili pepper to the pot and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
5.Stir in the tomato paste, allspice, and hot paprika until the vegetables are coated evenly with the spices.
6.Add the veal pieces to the pot and stir well.
7.Pour in the chicken stock until it just barely covers the meat.
8.Add the pickled plums and bring the mixture to a simmer.
9.Cover the pot and transfer it to the oven.
10.Bake until the veal is very tender, about 2 hours.
11.Remove the pot from the oven and stir in the cilantro, mint, scallion, and tarragon.

PROS

Khashlama is a hearty and filling stew that is perfect for cold weather.

The spices give it a rich and complex flavor.

It is a one-pot meal that is easy to prepare and serve to a crowd.

CONS

Veal can be expensive and hard to find.

This recipe takes a while to cook, so it might not be ideal for a quick weeknight dinner.

HEALTH & BENEFITS

Veal is a good source of protein, iron, and zinc.
The spices in this recipe have antioxidant properties and are anti-inflammatory.
The vegetables also provide fiber and vitamins.

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