**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.

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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

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Instructions

• 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.

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bon appetit