Name: Lamb Stew (Kuzu Güveç)
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 50 min
Yield: Serves 6
Cuisine: Turkish
Ingredients: 1 small green capsicum (pepper), seeded and diced; 2 onions, sliced into rounds; 2 all-purpose potatoes (such as desiree), peeled and diced; 2 tomatoes, halved; 1 small red capsicum (pepper), seeded and diced; 2 small eggplants (aubergines); 800 g (1 lb 12 oz) lamb shoulder, cut into cubes (you can ask your butcher to do this, and make sure to reserve the bones for cooking); 1 zucchini (courgette), diced; 2 carrots, sliced into rounds

Preparation info

Serves
6

Difficulty
Easy
Ready in
5 hr

Appears in

Istanbul Cult Recipes

By Pomme Larmoyer

Published 2015

About

Güveç has a lot going for it: You use whichever vegetables you like, all the ingredients go into the one pot, you bake it for a while and voila, it is ready. Tasty, easy and practical.

Ingredients

2 small eggplants (aubergines)
800 g (1 lb 12

Method

Remove the stems from the eggplants, cut the eggplants into cubes and put them in a bowl. Cover with salted water and leave to soak for 30 minutes, then squeeze out and pat dry with paper towel or a clean tea towel (dish towel). Preheat the oven to 180°C (350°F). In a large earthenware