Khashlama (Georgian Veal Stew)

Be the first to review
READY IN: 2hrs 20mins
Recipe by Member 610488

This recipe is from the Kakheti region of the country, Georgia.

Ingredients Nutrition


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a