Ingredients with Measurements:
- 1 pound lamb, cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 eggplant, chopped
- 1/2 cup green beans, trimmed
- 1/2 cup peas
- 1/2 cup carrots, chopped
- 1/2 cup potatoes, chopped
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon red pepper flakes
- 1/2 cup water
- 1/4 cup chopped parsley
Special equipment needed:
- A large oven-safe pot or casserole dish with a lid
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In the pot or casserole dish, layer the lamb, onion, garlic, tomatoes, red bell pepper, zucchini, eggplant, green beans, peas, carrots, and potatoes.
3. Drizzle the olive oil over the vegetables and lamb.
4. Sprinkle the salt, black pepper, paprika, cumin, and red pepper flakes over the vegetables and lamb.
5. Pour the water over the vegetables and lamb.
6. Cover the pot or casserole dish with the lid.
7. Bake in the oven for 1 hour and 30 minutes.
8. Remove the lid and bake for an additional 30 minutes, or until the lamb is tender and the vegetables are cooked through.
9. Sprinkle the chopped parsley over the top of the güveç.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 22g
Protein: 28g
Sodium: 650mg
Sugar: 7g
Fiber: 7g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Red bell pepper can be substituted with green bell pepper.
- Zucchini can be substituted with yellow squash.
- Eggplant can be substituted with mushrooms.
- Green beans can be substituted with asparagus.
- Peas can be substituted with lima beans.
- Carrots can be substituted with sweet potatoes.
- Potatoes can be substituted with turnips.
Variations:
- Add 1 cup of cooked rice to the güveç before baking.
- Add 1 cup of chickpeas to the güveç before baking.
- Add 1 cup of chopped spinach to the güveç before baking.
Tips and tricks:
- Cut the vegetables and lamb into similar-sized pieces for even cooking.
- Use a high-quality olive oil for the best flavor.
- Add more or less water depending on how saucy you want the güveç to be.
- Serve with crusty bread for dipping into the sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the güveç in the pot or casserole dish it was baked in for a rustic presentation.
Garnishes:
Sprinkle additional chopped parsley over the top of the güveç before serving.
Pairings:
Serve with a side salad and crusty bread.
Suggested side dishes:
- Greek salad
- Roasted potatoes
- Garlic bread
Troubleshooting advice:
- If the güveç is too dry, add more water before baking.
- If the güveç is too saucy, remove the lid for the last 30 minutes of baking to allow the sauce to thicken.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food history:
Güveç is a traditional Turkish dish that is typically made with lamb or beef and a variety of vegetables. It is named after the earthenware pot it is traditionally cooked in.
Flavor profiles:
The güveç has a rich and savory flavor from the lamb and vegetables, with a hint of smokiness from the paprika and cumin.
Serving suggestions:
Serve the güveç family-style in the center of the table for a cozy and comforting meal.
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Region: Turkish