Khashlama (Veal and Sour Plum Stew)

Veal and Sour Plum Stew

Khashlama (Veal and Sour Plum Stew)

Khashlama (Veal and Sour Plum Stew)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

Khashlama (Veal and Sour Plum Stew)
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.
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
  • 14 cup olive oil
  • 4 cloves garlic, finely chopped
  • 1 large yellow onion, thinly sliced
  • 1 small red Holland chile, stemmed, seeded, and finely chopped
  • 14 cup tomato paste
  • 1 tsp. ground allspice
  • 12 tsp. hot paprika
  • 12 Chinese jarred pickled plums, rinsed and drained
  • 3 cups chicken stock
  • 13 cup finely chopped cilantro
  • 14 cup finely chopped mint
  • 14 cup finely chopped scallions
  • 2 tbsp. finely chopped tarragon
  • Country bread, for serving

Instructions

  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.