Khashlama (Veal and Sour Plum Stew) | Saveur

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