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.

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

Khashlama (Veal and Sour Plum Stew) 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.