Armenian Torly with Roasted Vegetables

Ingredients

• 500g (1.1 lb) lamb or beef, cut into bite-sized pieces 500g (1.1 lb) lamb or beef, cut into bite-sized pieces
• 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
• 2 bell peppers, sliced 2 bell peppers, sliced
• 1 eggplant, diced 1 eggplant, diced
• 4 tomatoes, chopped 4 tomatoes, chopped
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon coriander 1 teaspoon coriander
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 32g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the meat to the pot and cook until it is browned on all sides.
3. 3.
   Stir in the tomato paste, paprika, cumin, coriander, salt, and pepper. Mix well to coat the meat with the spices.
4. 4.
   Pour enough water into the pot to cover the meat. Bring to a boil, then reduce the heat to low and simmer for about 1.5 to 2 hours, or until the meat is tender.
5. 5.
   Meanwhile, preheat the oven to 200°C (400°F).
6. 6.
   In a separate baking dish, place the sliced bell peppers, diced eggplant, and chopped tomatoes. Drizzle with olive oil and season with salt and pepper.
7. 7.
   Roast the vegetables in the preheated oven for about 30 minutes, or until they are soft and slightly charred.
8. 8.
   Once the meat is tender, add the roasted vegetables to the pot and simmer for an additional 10 minutes to allow the flavors to meld together.
9. 9.
   Serve the Torly hot, garnished with fresh parsley. Enjoy with rice or warm bread.

Treat your ingredients with care...

• Eggplant — To reduce bitterness, sprinkle salt over the diced eggplant and let it sit for 15 minutes. Rinse well before using in the recipe.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the spice blend.
• If you prefer a thicker sauce, mix a tablespoon of flour with water and add it to the pot during the last 10 minutes of cooking.
• Feel free to customize the vegetables based on your preference. Zucchini or mushrooms can be great additions.
• 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.
• This dish pairs well with a dollop of creamy yogurt on top for added richness.

Serving advice

Serve the Armenian Torly hot, accompanied by a generous portion of fluffy rice or warm bread. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Present the Torly in a deep serving dish, allowing the vibrant colors of the roasted vegetables to shine through. Sprinkle some additional paprika or cumin on top for an extra touch of visual appeal.