Kuzu Guvec
Experience the rich, comforting flavors of Kuzu Güveç, a traditional Turkish lamb casserole brimming with vibrant vegetables and warm spices. Tender chunks of seared lamb shoulder are slow-cooked alongside an array of vegetables like eggplant, zucchini, and bell peppers, all infused with aromatic cumin, paprika, and oregano. This one-pot dish is finished with a hearty tomato-based sauce, making it perfect for a cozy family dinner. Simmered to perfection in a Dutch oven, Kuzu Güveç is a true celebration of Mediterranean cuisine, best served with fluffy rice or freshly baked bread to soak up every flavorful drop.
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Recipe Information
Ingredients
- 500 grams lamb shoulder (boneless)
- 3 tablespoons olive oil
- 1 large yellow onion
- 4 pieces garlic cloves
- 3 medium tomatoes
- 1 large green bell pepper
- 1 medium eggplant
- 1 medium zucchini
- 1 medium carrot
- 2 medium potatoes
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups water or lamb stock
- 2 tablespoons fresh parsley (for garnish)
Instructions
Cut the lamb shoulder into bite-sized cubes, trimming any excess fat.
Peel and finely chop the onion. Mince the garlic cloves. Dice the tomatoes, green bell pepper, eggplant, zucchini, carrot, and potatoes into small, even pieces.
Heat olive oil in a large oven-safe casserole pot (or Dutch oven) over medium heat. Add the lamb and sear until browned on all sides, about 5-7 minutes. Remove and set aside.
In the same pot, add the chopped onion and garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
Stir in the diced tomato and cook until softened, about 5 minutes. Then add the tomato paste and mix well.
Return the lamb to the pot and sprinkle in the paprika, cumin, oregano, salt, and black pepper. Stir to combine.
Add all the chopped vegetables (green bell pepper, eggplant, zucchini, carrot, and potatoes) to the pot. Mix gently to combine with the lamb and aromatics.
Pour in the water or lamb stock, ensuring the ingredients are mostly submerged. Bring to a simmer.
Cover the pot with a lid and transfer it to a preheated oven at 170°C (340°F). Cook for 90 minutes, stirring once or twice during the process to prevent sticking.
Once the lamb and vegetables are tender and the sauce has thickened, remove the pot from the oven. Taste and adjust seasoning as needed.
Garnish with freshly chopped parsley before serving. Serve hot with rice or crusty bread to soak up the flavorful juices.
Nutrition Facts
Calories |
2436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.6 g | 188% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 5276 mg | 229% | |
| Total Carbohydrate | 181.2 g | 66% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 60.4 g | ||
| Protein | 116.0 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 365 mg | 28% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 6793 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
