5 from 18 votes
Guvec (Turkish Lamb Casserole)
Guvec is a hearty Turkish lamb casserole prepared by layering marbled lamb shoulder with a mixture of eggplant, green peppers, green beans, tomatoes, onions, and garlic, then cooking slowly in the oven. Seasonings such as tomato paste, red pepper paste, thyme, chili flakes, and vegetable stock enrich the dish, rendering tender meat and vegetables with a rich, spiced flavor.
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings:
4
people
Calories:
304 kcal
Course:
Main Course
Cuisine:
Mediterranean, Turkish
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 304
% 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.