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Guvec (Turkish Lamb Casserole)
Kuzu Guvec is a Turkish Lamb Casserole dish made with lamb meat and vegetables slowly cooked in a clay pot.
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 diced shoulder of lamb (or any other marbled cut you like)
- 5 cloves garlic
- 10 button onions (or 2 large onions cut in chunks)
- 1 aubergine (eggplant)
- 2 Turkish green peppers (or 1 bell pepper or 1 red Romano pepper)
- 150 g green beans
- 200 g tomatoes (grated or blitzed)
- 1 tablespoon tomato paste
- 1 tablespoon red pepper paste
- 1 teaspoon dried thyme or oregano
- ½ teaspoon freshly ground black pepper
- ½ teaspoon flaked chilli (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
- Although lamb is traditionally used to make this delicious stew, you can also use chicken, beef, or fish.
- Do not stir the dish while cooking.
- The leftovers will keep for up to five days when refrigerated in an airtight container.
- Or you can freeze them for up to three months if you want to keep them longer.
- There is only 304 kcal in one portion of this delicious lamb casserole dish!
- You can make this authentic dish a couple of days ahead. It tastes even better when reheated.
Nutrition Information
Calories
304kcal
(15%)
Carbohydrates
25g
(8%)
Protein
29g
(58%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
81mg
(27%)
Sodium
1154mg
(48%)
Potassium
1109mg
(32%)
Fiber
8g
(32%)
Sugar
12g
(24%)
Vitamin A
1074IU
(21%)
Vitamin C
70mg
(78%)
Calcium
78mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
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.