Entree: Armenia – Central Culinary Region – ղարսի խորիզ ➤ Gharsi Khoriz (Slow-braised Armenian lamb and bulgur stew in a tomato-based sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 35 min

Additional 5 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil or sunflower oil
- 2 medium onions, about 10 oz (285 g) total, finely chopped
- 3 garlic cloves, minced
- 2 tbsp (30 ml) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 1 cup (170 g) fine bulgur wheat
- 3 cups (720 ml) beef or lamb stock (or water)
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (1 g) ground cumin
- 1 tsp (5 g) fine salt, more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tbsp (15 ml) chopped fresh mint
- Pomegranate seeds for garnish (optional)

Instructions

1. Step 1: Heat oil in a heavy Dutch oven over medium-high heat; season lamb cubes lightly with salt and brown in batches until well caramelized, about 5–7 minutes per batch; remove and set aside.
2. Step 2: Reduce heat to medium, add chopped onions to the same pot and cook until softened and beginning to brown, about 8–10 minutes; add garlic and cook 1 minute more.
3. Step 3: Stir in tomato paste and spices (paprika, cumin) and cook 1–2 minutes to develop flavor, then add the crushed tomatoes and return the lamb to the pot.
4. Step 4: Pour in the stock, bring to a gentle simmer, cover partially, and cook over low heat until lamb is tender, about 1 to 1 1/4 hours.
5. Step 5: Once lamb is tender, stir in the bulgur, adjust seasoning with salt and pepper, and simmer uncovered 15–20 minutes until bulgur is cooked and has absorbed much of the sauce; add a little extra stock or water if needed for desired consistency.
6. Step 6: Remove from heat, stir in chopped parsley and mint, and let rest 5 minutes before serving.
7. Step 7: Serve hot, garnished with pomegranate seeds if using, alongside flatbread or plain yogurt.