Khashlama (Veal and Sour Plum Stew)

Name: Khashlama (Veal and Sour Plum Stew)
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 2 lb. boneless veal shoulder, trimmed and cut into 2" pieces; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 4 cup olive oil; 4 cloves garlic, finely chopped; 1 large yellow onion, thinly sliced; 1 small red Holland chile, stemmed, seeded, and finely chopped; 1 ⁄ 4 cup tomato paste; 1 tsp. ground allspice; 1 ⁄ 2 tsp. hot paprika; 12 Chinese jarred pickled plums, rinsed and drained; 3 cups chicken stock; 1 ⁄ 3 cup finely chopped cilantro; 1 ⁄ 4 cup finely chopped mint; 1 ⁄ 4 cup finely chopped scallions; 2 tbsp. finely chopped tarragon; Country bread, for serving

Serves
serves 6-8

LANDON NORDEMAN

Though versions of this robust meat stew are eaten throughout Georgia, the salt-cured plums, hot chiles, and fragrant fresh herbs are typical of the bold, contrasting flavors of the Kakheti region.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Ingredients

2 lb. boneless veal shoulder, trimmed and cut into 2" pieces
Kosher salt and freshly ground black pepper, to taste
¹⁄₄ cup olive oil
4 cloves garlic, finely chopped
1 large yellow onion, thinly sliced
1 small red Holland chile, stemmed, seeded, and finely chopped
¹⁄₄ cup tomato paste
1 tsp. ground allspice
¹⁄₂ tsp. hot paprika
12 Chinese jarred pickled plums, rinsed and drained
3 cups chicken stock
¹⁄₃ cup finely chopped cilantro
¹⁄₄ cup finely chopped mint
¹⁄₄ cup finely chopped scallions
2 tbsp. finely chopped tarragon
Country bread, for serving

ADVERTISEMENTAD

Instructions

Step 1

Season veal with salt and pepper; set aside. Heat oil in an 8-qt. saucepan over medium-high heat. Add veal; cook, turning as needed, until browned, about 10 minutes. Add garlic, onions, and chiles; cook, stirring occasionally, until golden, 8-10 minutes. Add tomato paste, allspice, and paprika; cook, stirring, until slightly caramelized, about 2 minutes. Add plums and stock; bring to a boil. Reduce heat to medium; cook, covered, stirring occasionally, until veal is tender, 1-1 ½ hours. Stir in cilantro, mint, scallions, tarragon, salt, and pepper; serve with bread on the side.