Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Sunday, June 18, 2006

Lamb And Vegetable Casserole

(Kuzu Etli Guvec)

Lamb And Vegetable Casserole
500 g lamb, cut in cubes
1 tbsp butter or 2 tbsp extra virgin olive oil
1 medium onion, sliced
2 garlic cloves, sliced
1/2 cup crushed tomatoes canned or 2 large tomatoes sliced
1 small eggplant, peeled, cut in cubes, soaked in salty water for 15 minutes
1 zucchini, ends cut off, sliced
1 cup hot chicken broth
1 tbsp lemon juice
2 medium yellow potato, peeled, cut in small cubes
1/2 cup chickpeas, in a can, rinsed
1/2 tsp dry mint

Preheat the oven to 180 C (375 F). Place the lamb cubes in the casserole, saute without butter or olive oil and cook until all the water evaporates on low heat. Then add the butter or olive oil and onion. Saute for a few more minutes. Place the garlic, eggplant and zucchini over the lamb. Add the crushed tomatoes, lemon juice, mint, salt and pepper into the hot chicken broth. Then pour all over the vegetables.

Cover the casserole and cook in the oven for about 1 hour.

After taking it out, add the potatoes and chickpeas. Mix them, but be careful not to smash the vegetables.

Put back in the oven, cook for another 30-45 minutes until the potatoes soften.

Serve with Pilaf with Almonds and Salad.

* Almost every oven has different settings. That's why you should check the vegetables before given times. You may need to adjust the time or heat. Vegetables shouldn't be over-cooked!



At 2:52 PM, Anonymous Anonymous said...

Hi Binnur

I made Güvec for dinner tonight, as my husband had a friend over for iftar. The two men ate that whole portion Güvec with rice and bread... all by themselves.

Need I say more?

NB: I substituted the chickpeas with green beans, it was a great variety

Mutlu ramazanlar

Sidse Ünal

At 6:40 PM, Blogger Binnur said...

I am not surprised Sidse:)))
Mutlu Ramazanlar,

At 6:29 PM, Anonymous Anonymous said...

Merhaba Binnur Hanim,
I'll say this in english so the others can read.
I made this guvec a couple of days ago for my family. If I can describe it with one word, it would be this: "fantastic".
Not having an oven proof dish large enough, I had to make it on the stowe top, never the less, the result was delicious.
Thank you for what you are providing for the cooking challanged people such as I.

Tarlan Bara

At 3:58 AM, Anonymous Anonymous said...

You say to place the lamb in the casserole and saute until all the water evaporates... how much water do you put in with the lamb??

At 9:34 AM, Blogger Binnur said...

Lamb (or beef) cubes leaves its own juice when you start to cook. So cook until there is no more juice left in the pot:)

At 12:30 PM, Blogger Unknown said...

Can I put bread dough on top of casserole while baking it in the oven? And if so what kind of dough/ dough recipe?
Thank you

At 10:44 AM, Blogger Binnur said...

Hi Rania,
I wouldn't cover this dish with dough. But if you like you can with the simple flour and water dough.


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