Armenian Braied Lamb with Yogurt/Butter Sauce (Kalajosh)


An ancient Armenian recipe almost forgotten and not found in many recipe books. It can also be made with braised beef. As with most Armenian recipes, it will vary from family to family and village to village. After all it was a day’s jackass ride to the next town or village. Available ingredients made most recipes a family’s own. You used what you had available.


Armenian Braied Lamb with Yogurt/Butter Sauce (Kalajosh)


Serves 6




  • 3 lbs. lamb or beef, cut in ½” cubes
  • 2½ cups onions, chopped
  • salt, pepper, paprika and red pepper to taste
  • 4 cups beef broth or water



  1. Sautè meat in a little fat, then add ½ cup water.
  2. Cook over low flame until water evaporates (approximately 1 hour).
  3. Add onions and broth or water to meat mixture – enough liquid to almost cover meat and simmer until onions are cooked.
  4. Keep warm until yogurt is heated.


Yogurt mixture:

  • 1 qt. yogurt
  • 1 egg
  • ½ cup water



Mix above ingredients and beat for 2-3 minutes and bring to a slow boil, stirring constantly. Remove from heat.

Bread: 3 stale Armenian Peda breads, cut up in 1-inch cubes. (The drier and firmer the better)

Divide the bread cubes into individual soup bowls.

Pour yogurt over cubes and top with meat and onion mixture.

As the liquid is absorbed into the bread, add more yogurt or meat, as you like.


Garnish: (optional)

1 teaspoon per bowl  (Chopped Fresh mint,  basil or flat-leaf parsley.)  (Sprinkle over top of Kalajosh)


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