Kyrgyz Torly

Ingredients

In the original Armenian Torly, the dish typically includes ingredients such as eggplant, tomatoes, and herbs like parsley and cilantro. However, in the Kyrgyz adaptation, these ingredients are replaced with more commonly used vegetables in Kyrgyz cuisine, such as carrots, potatoes, and bell peppers. The spices used in the Kyrgyz version also differ slightly, with the addition of cumin, paprika, and coriander to enhance the flavors. We alse have the original recipe for Torly, so you can check it out.

• 500g (1.1 lb) lamb or beef, cubed 500g (1.1 lb) lamb or beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 bell pepper, diced 1 bell pepper, diced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon coriander 1 teaspoon coriander
• Salt and pepper to taste Salt and pepper to taste
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 30g
• Fiber: 4g
• 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 they turn golden brown.
2. 2.
   Add the cubed meat to the pot and cook until browned on all sides.
3. 3.
   Stir in the sliced carrots, cubed potatoes, and diced bell pepper. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Sprinkle the cumin, paprika, coriander, salt, and pepper over the ingredients in the pot. Stir well to coat everything evenly.
5. 5.
   Pour the beef or vegetable broth into the pot, ensuring that the ingredients are fully submerged. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer the Torly for about 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
7. 7.
   Once cooked, remove the pot from the heat and let it rest for a few minutes. Serve the Kyrgyz Torly hot, garnished with fresh parsley.

Treat your ingredients with care...

• Lamb or beef — Choose lean cuts of meat for a healthier option. Trim any excess fat before cubing the meat to reduce the overall fat content of the dish.

Tips & Tricks

• For a richer flavor, marinate the meat in a mixture of yogurt, garlic, and spices for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of flour with a little water and add it to the pot during the cooking process to thicken the broth.
• Feel free to customize the vegetables according to your preference and seasonal availability.

Serving advice

Serve the Kyrgyz Torly hot with a side of freshly baked bread or steamed rice. It pairs well with a dollop of sour cream or yogurt on top for added creaminess.

Presentation advice

Garnish the Torly with a sprinkle of fresh parsley to add a pop of color. Serve it in a deep bowl or plate to showcase the hearty ingredients and flavorful broth.