Baked lamb & vegetable casserole (Güveç)
Ingredients
- 450 gr. (1 lb.) lamb, cut into 1" chunks
- Parsley, handful, finely chopped
- 1 tbsp. dried mint
- 1 large onion, chopped
- 1 aubergine, cut into thick slices
- 1 carrot, sliced into thick diagonal
- pieces
- 12 Charlotte potatoes, keep whole if
- small, halve if large
- 4 spring onions, roughly sliced
- 4 green chilli peppers, deseeded and
- slit into half
- 1 green bell pepper, deseeded and cut
- into 6 slices
- Green beans, handful, cut into 7.5 cm (3") slices
- 5 bulbs garlic, roughly chopped
- Approx. 12 whole button mushrooms
- or 6 closed cap - halved
- 2 tomatoes, 1 chopped, 1 sliced into
- thick rings or wedges
- 1 tsp. tomato purée
- 2 tsp. vegetable stock powder to
- 275 ml. (½ pt.) boiling water
- 10 gr. (½ oz.) butter
- Salt
- Freshly ground black pepper
Method
Preheat oven to 180°C.
This is easier if all the vegetables are prepared first, leaving the aubergine until last so is doesn’t discolour, alternatively rub the aubergine with some lemon juice when peeled.
Roll the meat in the parsley and mint.
Fry the onions in olive oil in a pan. Turn up the heat and brown the meat. Take out with a slotted spoon and place in the bottom of a large casserole dish.
With the remaining oil in the pan, adding a little more if needed, fry the aubergine slices quickly until browned but not cooked. Leave to one side.
Layer the mixed vegetables on top of the meat, adding the chopped tomatoes, garlic and seasoning as you go.
Finish with the aubergines and tomato slices. Mix the tomato purée into the stock and pour over. Dot with butter.
Bake in the oven for 1½ hrs. 180°C, keeping an eye on the water adding a little if necessary.
Serve with aubergine purée, tomato rice or bulgur wheat rice.