Guvec (Turkish Lamb Casserole)
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
4 people
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Calories
304 kcal
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Course
Main Course
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Cuisine
Mediterranean, Turkish
Guvec (Turkish Lamb Casserole)
Description
This recipe starts by preparing vegetables including whole button onions and garlic, sliced peppers, and cubed aubergine, along with grated tomatoes. Lamb shoulder is placed at the bottom of a clay pot or Dutch oven and seasoned partially before layering vegetables on top. Remaining spices and seasonings are mixed with tomato and red pepper pastes, stock, and optional olive oil, then poured over the layered ingredients.
The casserole is covered and baked at 180°C (350°F) for two hours, uncovered the last hour to develop a roasted finish. The slow, moist cooking tenderizes the lamb and melds the flavors, resulting in a comforting stew with a balance of savory and slightly spicy notes from the pastes and chili flakes.
The dish pairs well with rice or crusty bread to soak up the juices. Variations include using other meats like chicken, beef, or fish in place of lamb. The lamb casserole benefits from being made ahead and reheated, where flavors deepen overnight. Leftovers keep refrigerated for up to five days or frozen for three months.
Lamb shoulder is recommended but chicken, beef, or fish can be substituted.Do not stir the casserole during cooking to maintain layering and texture.Refrigerate leftovers in airtight containers for up to five days or freeze up to three months.Making this dish a couple of days ahead enhances the flavor when reheated.One portion contains approximately 304 kcal.
Ingredients
- 800 g lamb shoulder or any other marbled cut you like, diced
- 5 cloves garlic
- 10 button onions (or 2 large onions cut in chunks)
- 1 eggplant aka aubergine
- 2 green pepper or 1 bell pepper or 1 red Romano pepper, Turkish variety
- 150 g green beans
- 200 g tomato grated or blitzed
- 1 tablespoon tomato paste
- 1 tablespoon red pepper paste
- 1 teaspoon dried thyme or oregano
- ½ teaspoon black pepper freshly ground
- ½ teaspoon chili flakes pul biber
- 1 ½ teaspoon salt
- 1 tablespoon olive oil (optional, use it if your meat is lean)
- 150 ml vegetable stock or chicken stock
Instructions
Prepare Your Vegetables
- Preheat the oven to 180 °C (350 °F).
- Peel the button onions (or small shallots) and garlic, and leave them whole.
- Remove the stalks and seeds from the peppers and slice them roughly.
- Peel the aubergines in a zebra pattern and cut them into two-centimetre cubes, similar in size to your lamb.
- Grate the tomatoes or finely blitz them.
Layer the Clay Pot or Dutch Oven
- Place the lamb at the bottom of the dish and sprinkle on ⅓ of the seasoning and spices.
- Mix the vegetables and arrange them on top of the lamb, sprinkle on ⅓ of the spices and seasoning.
- Combine the rest of the seasoning&spices, tomatoes, tomato & pepper paste, stock and olive oil (if using) in a bowl and pour it over the vegetables.
Cook the Lamb Guvec
- Cover the dish with a lid. If it doesn't have a lid, cover it first with silicone paper and then tin foil.
- Place the dish in the oven and cook for an hour.
- Remove the lid and cook for another hour, until the meat is soft and tender. Do not stir the dish while cooking.
- Take the Güveç out of the oven and let it rest for 20 minutes before serving. Check the seasoning and adjust it to your taste.
Notes
- Lamb shoulder works best but you can substitute with chicken, beef, or fish.
- Avoid stirring during cooking to preserve the dish's layered texture.
- Leftovers can be stored in the refrigerator for up to five days or frozen for three months.
- This dish improves in flavor if prepared a day or two in advance and reheated before serving.
- Each serving has about 304 kcal, making it a flavorful yet moderate-calorie meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 25g | 8% |
| Protein | 29g | 58% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 81mg | 27% |
| Sodium | 1154mg | 48% |
| Potassium | 1109mg | 24% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 1074IU | 21% |
| Vitamin C | 70mg | 78% |
| Calcium | 78mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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