Armenian Orouk with a Twist

Ingredients

• 500g (1.1 lb) lamb shoulder, cubed 500g (1.1 lb) lamb shoulder, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 bell peppers, sliced 2 bell peppers, sliced
• 1 zucchini, sliced 1 zucchini, sliced
• 4 tomatoes, diced 4 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 7g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 34g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the lamb cubes and brown them on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the cumin, paprika, salt, and black pepper to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Return the lamb to the pot and add the sliced bell peppers, zucchini, diced tomatoes, tomato paste, and beef broth. Stir everything together.
5. 5.
   Cover the pot and simmer on low heat for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
6. 6.
   Serve the Orouk hot, garnished with fresh parsley. It pairs perfectly with rice or warm bread.

Treat your ingredients with care...

• Lamb — For a more tender result, choose lamb shoulder with some marbling. Trim excess fat before cubing.
• Bell peppers — Use a mix of different colored bell peppers for a visually appealing dish.
• Zucchini — Make sure to slice the zucchini evenly to ensure even cooking.

Tips & Tricks

• To enhance the flavors, marinate the lamb in the spice mixture for a few hours before cooking.
• For a smoky twist, add a pinch of smoked paprika to the spice mixture.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with water and add it to the pot during the last 10 minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.
• Feel free to customize the vegetables based on your preference and seasonal availability.

Serving advice

Serve the Armenian Orouk hot, accompanied by fluffy rice or warm bread. It is best enjoyed family-style, allowing everyone to help themselves to this comforting and flavorful dish.

Presentation advice

Garnish the Orouk with a sprinkle of fresh parsley to add a pop of color. Serve it in a deep dish or a traditional Armenian clay pot for an authentic touch.