Egyptian
Torly bel Lahma
An Egyptian baked vegetable stew with tender pieces of meat, potatoes, zucchini, carrots, eggplant, and peas in a garlicky tomato sauce. It is finished in the oven so the vegetables soak up the rich meat broth while keeping their shape.
Watch it madeSweet and Salty - Alaa Mahmoud الاء محمود · 7:07
Ingredients
- Beef or lamb stew meat, cut into 3 cm cubes350g
- Ghee2 tbsp
- Yellow onion, finely chopped1 medium
- Garlic, minced4 cloves
- Tomato paste1 tbsp
- Tomato puree or passata1 cup
- Hot meat stock or water1 1/2 cups
- Bay leaf1
- Egyptian 7-spice or baharat1 tsp
- Ground cumin1/2 tsp
- Ground coriander1/2 tsp
- Black pepper1/2 tsp
- Salt1 tsp, plus more to taste
- Potato, peeled and cut into chunks1 medium
- Carrot, cut into thick rounds1 medium
- Zucchini, cut into thick half-moons1 medium
- Small eggplant, cut into chunks1
- Green beans, trimmed1 cup
- Peas1/2 cup
- Vegetable oil, for shallow frying the vegetables1/3 cup
Method
- Heat the ghee in a heavy pot over medium-high heat, add the meat, and brown it well on all sides.
- Add the chopped onion and cook until softened and lightly golden.
- Stir in half the garlic, the tomato paste, 7-spice, cumin, coriander, black pepper, and salt, and cook for 1 minute until fragrant.
- Add the tomato puree, bay leaf, and hot stock or water, bring to a simmer, then cover and cook gently for 45 to 60 minutes until the meat is nearly tender.
- While the meat cooks, sprinkle the eggplant with a little salt and leave it for 10 minutes, then pat dry.
- Heat the vegetable oil in a skillet and shallow-fry the potato, carrot, eggplant, zucchini, and green beans in batches just until lightly colored, not fully cooked.
- Heat the oven to 200°C.
- Transfer the meat and its sauce to a clay tagine or deep oven dish, then arrange the fried vegetables and peas around and over the meat.
- Taste the sauce and adjust the salt, adding a splash of hot water if the vegetables are not mostly covered.
- Scatter the remaining garlic over the top, cover the dish with foil, and bake for 25 minutes.
- Uncover and bake for another 15 minutes until the sauce thickens slightly and the top vegetables take on a little color.
- Rest for 10 minutes before serving with Egyptian rice or baladi bread.
Common questions
Can I substitute beef with lamb, or use a different cut of meat?
Yes. Lamb works very well and gives a richer, more traditional flavor. Use beef chuck, shoulder, or lamb shoulder/stew meat for the best texture; lean cuts can turn dry before they become tender.
How long should I cook Torly bel Lahma so the meat is tender but not falling apart?
After simmering, expect about 45 to 60 minutes, but tougher meat may need 15 to 30 minutes more. Cook gently at a low simmer and test with a fork; it should be nearly tender before baking.
What are the most common mistakes when making this dish?
The biggest mistakes are not browning the meat well, boiling instead of simmering, and overcooking the fried vegetables before baking. Also avoid adding too much liquid; the sauce should be thick and clinging, not soupy.
How should I store leftovers, and can I freeze them?
Cool completely, then refrigerate in a covered container for up to 3 days. It freezes well for about 2 months, though the vegetables soften a little. Reheat gently on the stove or covered in the oven.
What should I serve with Torly bel Lahma?
It is usually served with rice, baladi bread, or both. A simple salad, pickles, or yogurt on the side balances the rich sauce. Spoon plenty of the tomato-meat gravy over the starch.