Khashlama (Խաշլամա) — Armenian Lamb and Vegetable Stew

• 1.8 kgbone-in lamb shoulder (cut into 5 cm chunks, excess surface fat trimmed)
• 14 gfine sea salt
• 1.5 tspfreshly ground black pepper
• 2 tspsweet paprika
• 500 gyellow onions (cut into thick half-moons)
• 700 gripe tomatoes (cut into wedges)
• 900 gwaxy potatoes (peeled and cut into large chunks)
• 3large green bell peppers (about 450 g total, seeded and sliced thickly)
• 6 clovegarlic (lightly crushed)
• 2 leafbay leaves
• 600 mlcold water
• 1 bunchflat-leaf parsley (roughly chopped)
• 1 bunchcilantro (roughly chopped)
• 6tonir-baked lavash bread

Instructions

1. 1

   Pat the lamb pieces dry and place them in a large bowl. Season evenly with the salt, black pepper, and sweet paprika, then let the meat stand at room temperature for 20 minutes while you prepare the vegetables.

2. 2

   Choose a heavy 6 to 7 liter Dutch oven or thick-bottomed stew pot. Spread half of the onions across the bottom, then add half of the tomatoes and half of the green peppers to create a moist vegetable bed that will protect the lamb from scorching.

3. 3

   Arrange the seasoned lamb over the vegetables in a compact layer, placing the bone-in pieces with the meatiest sides facing down. Scatter the crushed garlic and bay leaves over the lamb, then cover with the remaining onions, tomatoes, peppers, and all of the potatoes.

4. 4

   Pour the cold water down the side of the pot so the seasoning stays on the layers rather than washing off the meat. Cover the pot tightly and bring it to a gentle simmer over medium heat, which should take about 15 minutes.

5. 5

   Reduce the heat to low as soon as the liquid begins to bubble steadily. Cook covered for 1 hour and 45 minutes, keeping the simmer quiet and resisting the urge to stir so the potatoes remain intact and the lamb braises in the vegetable juices.

6. 6

   Check the lamb after the main cooking time by pressing a piece with a spoon; it should yield easily and pull from the bone. If it is still firm, cover again and continue simmering for 20 minutes, adding exactly 120 ml hot water only if the pot looks dry.

7. 7

   Remove the bay leaves and skim excess surface fat if desired. Fold in half of the parsley and cilantro, rest the khashlama covered for 10 minutes, then serve in deep bowls with the remaining herbs and warm tonir-baked lavash for scooping the broth.