Khashlama — Simmered Beef with Vegetables

Georgian Non Fasting Published April 21, 2026

Non-Fasting Recipe: This dish contains meat, dairy, or eggs and is intended for feast days and non-fasting periods.

An ancient Caucasian dish — large chunks of beef (or lamb) simmered slowly in their own juices with
onions, garlic, and tomatoes until the meat is meltingly tender and the broth is a deep, clear
consommé. No browning, no frying — everything cooks together. A dish of remarkable depth from the
simplest method.

FASTING LEVEL: Non-Fasting (beef or lamb)

SERVINGS: 6
TIME: 3 hours

INGREDIENTS:
- 1.5 kg beef chuck or shoulder (or lamb shoulder), cut into large chunks (6-8 cm)
- 3 large onions, sliced into thick half-moons
- 8 cloves garlic, whole
- 500 g ripe tomatoes, cut into wedges
- 2 red bell peppers, sliced
- 4 bay leaves
- 10 whole black peppercorns
- 200 ml dry white wine (optional)
- 1 bunch fresh cilantro, chopped
- 1 bunch fresh parsley, chopped
- 2 teaspoons coarse salt
- 1 teaspoon dried blue fenugreek (utskho suneli)

METHOD:
1. In a heavy Dutch oven, layer half the onions on the bottom. Place meat chunks on top. Layer remaining onions, garlic, tomatoes, and bell peppers around and over the meat.
2. Tuck in bay leaves and peppercorns. Sprinkle with salt and utskho suneli.
3. Pour wine over (if using). DO NOT add water or broth — the vegetables and meat will release enough liquid.
4. Cover tightly. Place over lowest possible heat. Simmer for 2.5-3 hours, undisturbed, until meat is fork-tender and falling apart. Resist the urge to stir — khashlama works by slow, gentle self-braising.
5. Uncover and let stand 10 minutes. Skim excess fat from the surface if desired.
6. Ladle meat, vegetables, and broth into deep bowls. Top generously with fresh cilantro and parsley.
7. Serve with good bread for the broth, coarse salt at the table, and a bowl of horseradish or adjika on the side.

NOTES:
- The most important rule: NO WATER. The sealed pot and slow heat coax water out of the meat and vegetables to form the broth. Adding water dilutes the dish.
- A heavy-bottomed pot with a tight lid is essential. If your lid does not fit tightly, seal it with foil.
- Traditional khashlama is cooked in a kazan (cast iron cauldron) over coals — the slower and gentler, the better.
- Some regions add whole small potatoes to the pot for the last hour. An excellent addition for a one-pot meal.

NUTRITION (per serving, approximate):
Calories: 420 | Protein: 42 g | Carbohydrates: 12 g | Fat: 22 g | Fibre: 3 g