Assyrian Torborgee Delight

Ingredients

In adapting Torborgee from Liberian to Assyrian cuisine, we incorporate Assyrian spices and cooking techniques. The original Torborgee typically uses ingredients like palm oil and African spices, while the Assyrian version incorporates Assyrian spices such as turmeric, cumin, and coriander. Additionally, the cooking method is adjusted to slow-cook the meat, allowing the flavors to meld together beautifully. We alse have the original recipe for Torborgee, so you can check it out.

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon coriander 1 teaspoon coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili powder (optional for spiciness) 1 teaspoon chili powder (optional for spiciness)
• 2 tomatoes, diced 2 tomatoes, diced
• 2 carrots, sliced 2 carrots, sliced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup (240ml) beef or vegetable broth 1 cup (240ml) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the cubed lamb to the pot and cook until browned on all sides.
3. 3.
   Sprinkle the turmeric, cumin, coriander, paprika, and chili powder (if using) over the meat. Stir well to coat the meat evenly with the spices.
4. 4.
   Add the diced tomatoes, sliced carrots, and diced bell pepper to the pot. Stir to combine.
5. 5.
   Pour in the beef or vegetable broth, and season with salt and pepper to taste.
6. 6.
   Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
7. 7.
   Serve the Assyrian Torborgee hot, garnished with fresh cilantro. It pairs perfectly with rice or flatbread.

Treat your ingredients with care...

• Lamb — For a more tender result, choose boneless lamb cuts such as leg or shoulder. Trim excess fat before cubing.
• Turmeric — Be cautious while handling turmeric as it can stain surfaces and clothing. Use gloves if desired.
• Cilantro — Rinse cilantro thoroughly and pat dry before using as a garnish.

Tips & Tricks

• For a spicier version, increase the amount of chili powder or add a diced chili pepper.
• Allow the Torborgee to simmer on low heat for a longer time to enhance the flavors.
• Serve with a side of Assyrian pickles for an extra burst of tanginess.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors intensify over time.
• Experiment with different vegetables such as potatoes or zucchini to add variety to the dish.

Serving advice

Serve the Assyrian Torborgee hot, accompanied by steamed rice or warm flatbread. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Present the Assyrian Torborgee in a deep serving dish, allowing the vibrant colors of the vegetables and spices to shine through. Sprinkle some additional chopped cilantro on top for an appealing presentation.