KUZU GUVEC
I was looking for a new way to use eggplant recently and found this Turkish meat and eggplant casserole. If I were using really fresh eggplant (like from the local farmer's market), I would skip step 1. I used less salt (in step 4) and substituted butter flavored nonstick spray for the butter. I also didn't bother to peel the tomatoes. (By the way, I think there should actually be an umlaut over the u in Guvec and a cedilla under the c but I don't know how to add them.)
Provided by echo echo
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle the eggplant slices with 1 tsp salt and let sit 20 minutes; rinse thoroughly and drain. (This step releases some of the bitter juices from the eggplant.).
- In a flameproof casserole or ovenproof large skillet, saute the lamb in butter until browned on all sides.
- Add onions and saute 2 more minutes.
- Toss together the beans through tomatoes with remaining 1 tsp salt plus pepper to taste and arrange atop the meat and eggplant.
- Add water to almost cover the vegetables, sprinkle with paprika and bring to a boil over moderate heat.
- Transfer to a preheated 350F oven and bake 50-60 minutes until lamb is tender.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 355.4, Fat 19.6, SaturatedFat 8.8, Cholesterol 90.2, Sodium 880.2, Carbohydrate 22.1, Fiber 9.7, Sugar 9.6, Protein 25.6
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Unique Lights
[email protected]I think this dish would be even better if I served it with a side of tzatziki sauce.
S AJIN
[email protected]This dish is perfect for a potluck or party. It's easy to transport and it always gets rave reviews.
JJ Johnson
[email protected]Can I freeze the leftovers?
Mamta Aggarwal
[email protected]This is the best lamb stew recipe I've ever tried. It's so easy to make and it always turns out perfect.
Nareen Adil
[email protected]I love this recipe because it's so versatile. I can use different cuts of lamb, different vegetables, and different spices to create a dish that's always new and exciting. It's also a great way to use up leftover lamb.
Khuzama Ramzan
[email protected]I think this dish would be even better if I added some chopped fresh herbs, like parsley or cilantro.
Nimisha Aryal
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Hakash Jan
[email protected]How long can I store the leftovers in the refrigerator?
Jean Fabulous
[email protected]This is my go-to recipe for lamb stew. It's always a crowd-pleaser.
Godfrey F
[email protected]I've made this dish several times now and it's always a hit. The lamb is always tender and flavorful, and the sauce is always rich and delicious. I love serving it over rice or mashed potatoes.
Tony Strickland
[email protected]I think this dish would also be great served with a side of roasted vegetables.
McKenna Wickline
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Roki Roy
[email protected]Can I use beef instead of lamb?
Uma's home
[email protected]This is the best lamb stew I've ever had. The meat is so tender and the sauce is so flavorful.
Amanda Shannie
[email protected]I was initially hesitant to try this recipe because I'm not a huge fan of lamb. But I'm so glad I did! The lamb was cooked perfectly and the flavors were incredible. I loved the combination of the sweet and savory flavors. I will definitely be making
M abdulrehman
[email protected]I think this dish would also be great served with mashed potatoes or crusty bread.
yagya khatri
[email protected]This dish was a hit with my family! Everyone loved the tender lamb and flavorful sauce.
Ziddi Jutt Jutt
[email protected]I'm not familiar with allspice. What does it taste like?
Md jamal hossain Md jamal hossain
[email protected]Wow! This kuzu guvec is amazing! The lamb is so tender and the flavors are incredible. I will definitely be making this again.
Dania Darwisya
[email protected]This lamb stew was an absolute delight! The meat was incredibly tender and flavorful, and the vegetables were cooked to perfection. I especially loved the addition of the allspice and cinnamon, which gave the dish a warm and inviting aroma. I served