Khashlama on the Kamado
Our faster Dutch-oven version with beef, vegetables and light lager.
We had only about 1½–2 hours, so this became a practical home version rather than an all-day traditional khashlama. The Dutch oven looked impossibly full at first. It settled during the cook, which made room for the potatoes later.
We had only about 1½–2 hours, so this became a practical home version rather than an all-day traditional khashlama. The Dutch oven looked impossibly full at first. It settled during the cook, which made room for the potatoes later.
02 /
Method
- 01
Set the kamado for indirect cooking around 375°F / 190°C.
- 02
Build the Dutch-oven layers: onions on the bottom, some tomato, beef short ribs and chuck, then peppers, remaining tomatoes, garlic and herbs.
- 03
Pour in about 150–170 ml of light lager. No extra water was used in the adjusted batch.
- 04
Cover the Dutch oven and cook indirectly.
- 05
After roughly 50–60 minutes, once the meat and onions have settled enough to create space, add the potatoes.
- 06
Cover again and continue cooking until the potatoes are tender and the beef is ready, roughly another 45–60 minutes.
- 07
Finish with fresh chopped herbs.
03 /
Our cooking notes
- The original layering plan was for more meat and vegetables, but the pot filled up fast. The actual batch used two ribs and about half of the chuck.
- The beer amount was reduced to match the smaller batch.
- The potatoes were intentionally added later instead of forcing them into the overfilled pot.
- This is our kamado/Dutch-oven version, not a claim of one definitive traditional recipe.
Inside the pot
