Lamb casserole

Lamb casserole

Kuzu güveç

By
From
Turkish Fire
Serves
4
Photographer
Alicia Taylor

Turks love to use their güveç. Traditionally these terracotta pots are about 30 cm wide and about 30 cm deep. They can go in a wood-fired oven or an electric one, or sit on the stovetop.

Turks love to eat lamb in spring, and in summer, they eat sheep (which, after the first year, is known as hogget), and then in winter they love mutton. Hogget and mutton can be stewed for a long time, and both are very, very tasty. If you can only get lamb, please be sure to reduce the cooking period to your liking.

Ingredients

Quantity Ingredient
40g butter
500g hogget, diced
10 french shallots, peeled
2 large tomatoes, sliced
200g long green chillies, sliced
30g chopped flat-leaf parsley
Burghul pilaf, to serve
or steamed white rice, to serve

Method

  1. In a flameproof terracotta pot, or heavy-based casserole dish, melt the butter. Place all the meat in the pan, then the shallots. Arrange the tomato slices over the top, then the sliced chillies. Season with sea salt and freshly ground black pepper.
  2. Pour 60 ml water over, sprinkle with the parsley and put the lid on. Cook over a low heat until the meat is ready to melt in your mouth and make you smile, about 1½ hours.
  3. Serve with burghul pilaf or steamed white rice — or if you are too lazy to cook these, with just a crust of bread!
  4. This casserole will be even tastier the next day.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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