Khashlama (Georgian Veal Stew) Recipe

Name: Khashlama (Georgian Veal Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Season veal with salt and pepper. Set aside.
2
Heat oil in an 8 qt saucepan over medium-high heat. Add veal and cook, turning as needed, until browned (10 minutes). Add garlic, onions, and chiles. Cook, stirring occasionally, until golden (8-10 minutes).
3
Add tomato paste, allspice, and paprika. Cook, stirring, until slightly caramelized (2 minutes). Add plums and stock. Bring to a boil.
4
Reduce heat to medium. Cook, covered, stirring occasionally, until veal is tender (1-1 1/2 hours). Stir in cilantro, mint, scallions, tarragon, salt, and pepper. Serve with bread on the side.

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Khashlama (Georgian Veal Stew) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Khashlama (Georgian Veal Stew)

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