Egyptian · intermediate
Egyptian Torly Lamb Casserole With Zucchini And Potatoes
A heart-warming Egyptian baked stew featuring tender lamb shoulder, diced potatoes, and sliced zucchini braised in a spiced tomato broth.
- PREP TIME
- 20 min
- COOK TIME
- 45 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Preheat oven to 375 degrees F (190 degrees C).
- 02
Heat olive oil in an oven-safe skillet or Dutch oven over medium-high heat. Add lamb cubes and brown for 5-6 minutes. Remove lamb and set aside on a plate.
- 03
Add chopped onion and minced garlic to the same skillet. Sauté for 3 minutes until softened.
- 04
Stir in ground baharat spice mix, crushed tomatoes, and halal beef broth, bringing liquid to a gentle boil.
- 05
Add diced potatoes, sliced zucchini, and browned lamb back into skillet, stirring to combine.
- 06
Cover skillet tightly with lid or foil and bake in oven for 35 minutes until vegetables and lamb are tender. Season with salt to taste before serving.
A LITTLE KITCHEN KNOW-HOW
Layered Braising
Combining seared meat with dense vegetables and spiced tomato broth, then slow baking under cover until tender.
Notes from the kitchen
- Cut root vegetables evenly so they finish cooking at the same time as the tender lamb braise.
- Let stew sit 5 minutes after baking to allow flavors to harmonize.
- Original home-cooking adaptation inspired by Egyptian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
