Step 1: After preparing all the above ingredients, cut the lamb’s leg into small cubes (about 1”). Wash and set the meat aside. Peel the onions and chop them into half ring slices. Wash the peppers, then remove the stems and seeds inside. Wash fresh herbs and peel garlic. Then measure spices and seasoning for the dish.

Step 2: Prepare a slow cooker, lay the onion slices on the bottom of the pot insert. In the center place the whole garlic head. Then add cloves, peppercorns, half of the dried herbs and vegetables. Don’t forget to tip in the spices too.

Step 3: Add the whole fresh herbs and arrange them in order to cover the vegetables. Then arrange the meat (lamb’s leg already cut into cubes) on top. You can choose to serve the lamb meat with or without bones. Season the ingredients, then tip in the rest of the spices and herbs.

Step 4: Place the tomatoes on top of the meat. Pour in water to fill the pan until it comes to the top of the lamb meat.

Step 5: Cook Khashlama at high temperature for 1-1.5 hours. After bringing to boil, cook for 5 more hours with a low temperature. Remember to keep the lid on while cooking.

Step 6: Serve on a plate, while vegetables and meat are still hot and stir the broth in a small bowl. Discard the bay leaf and herbs. As for the lamb t-bones, you can use a fork or a spoon to separate the meat easily from the bones. This dish comes with fresh herbs and regional flat bread.