Tortma Stew My Little Twist on a Traditional Arabic Meal

Elevate your dinner table with this rich and aromatic Tortma Stew—a delightful twist on a classic Arabic dish. Tender lamb shoulder is slow-cooked to perfection with a medley of vibrant vegetables, including eggplant, zucchini, and tomatoes, creating a hearty and wholesome meal. Infused with warming spices like cumin, coriander, paprika, and cinnamon, this stew boasts layers of complex flavors complemented by the brightness of lemon zest and fresh parsley. The addition of chickpeas lends a creamy texture and extra protein, making it a satisfying option for cozy family dinners. Perfectly paired with warm pita bread, fluffy couscous, or steamed rice, this one-pot wonder strikes the perfect balance between tradition and creativity. Ideal for those seeking a comforting stew with Middle Eastern flair!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 500 grams lamb shoulder, cut into 1-inch cubes
• 2 pieces eggplant, medium-sized, cubed
• 2 pieces zucchini, sliced into rounds
• 1 piece onion, finely chopped
• 3 pieces tomatoes, diced
• 2 tablespoons tomato paste
• 1 cup chickpeas, canned, rinsed and drained
• 4 pieces garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 piece cinnamon stick
• 2 pieces bay leaves
• 3 tablespoons olive oil
• 4 cups water or beef broth
• 1 teaspoon lemon zest
• 2 tablespoons fresh parsley, chopped
• to taste salt
• to taste black pepper

Directions

Step 1

Start by seasoning the lamb cubes with salt and black pepper.

Step 2

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat. Sear the lamb pieces on all sides until golden brown, about 5 minutes, and then transfer them to a plate.

Step 3

In the same pot, add the remaining 1 tablespoon of olive oil and sauté the chopped onion until translucent, about 3 minutes.

Step 4

Add the minced garlic, cumin, coriander, and paprika, and sauté for 1 minute until fragrant.

Step 5

Stir in the tomato paste, followed by the diced tomatoes. Allow this mixture to cook down and become slightly jammy, about 5 minutes.

Step 6

Return the seared lamb to the pot, and add the water or beef broth, cinnamon stick, bay leaves, and a touch more salt. Bring everything to a simmer.

Step 7

Reduce the heat to low, cover the pot, and let the lamb cook and tenderize for about 45 minutes, stirring occasionally.

Step 8

After 45 minutes, add the cubed eggplant, sliced zucchini, and chickpeas to the pot. Stir to combine, and continue cooking uncovered for another 30-40 minutes until the vegetables are tender and the stew has thickened slightly.

Step 9

Taste the stew and adjust the seasoning with additional salt and black pepper if needed.

Step 10

Just before serving, stir in the lemon zest and sprinkle with freshly chopped parsley for a bright, fresh finish.

Step 11

Serve the Tortma Stew hot with warm pita bread, steamed rice, or couscous on the side.

Nutrition Facts

Serving size	(2984.7g)

Amount per serving	% Daily Value*
Calories	2548.6

Total Fat 166.7g	0%
Saturated Fat 57.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 400mg	0%
Sodium 828.0mg	0%
Total Carbohydrate 133.8g	0%
Dietary Fiber 42.4g	0%
Total Sugars 49.1g
Protein 135.4g	0%

Vitamin D 0IU	0%
Calcium 481.2mg	0%
Iron 22.8mg	0%
Potassium 5399.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.2%

Protein: 21.0%

Carbs: 20.8%