Khashlama (Georgian Veal Stew)

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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.

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