Turkish cuisine · Soups & Stews

Türlü Güveç

Mixed braised eggplant, zucchini, pepper and beans with oven-baked lamb cubes.

Ingredients · for 4 servings

• 500 g lamb meat
• 2 eggplants
• 2 zucchini
• 2 pointed peppers
• 200 g green beans
• 2 onions
• 3 tomatoes
• 2 tbsp tomato paste
• 4 tbsp olive oil
• 300 ml beef stock
• Salt, pepper

Instructions

1. Cut the eggplants into 3 cm cubes, salt them and let them sit for 15 min. to release water, then pat dry; slice the zucchini, cut the peppers into rings, chop the beans into pieces, and cut the onions into wedges; dice the tomatoes.
2. Heat the olive oil in a pan and sear the cubed lamb over high heat for 5–6 min. until well browned; remove and place in a clay pot or baking dish.
3. Sauté the onions in the same oil for 5 min., stir in the tomato paste and cook for 1 min., add the tomatoes and simmer for 3 min. into a short sauce.
4. Layer the vegetables loosely over the meat, pour the tomato sauce on top, season with salt and pepper and add the beef stock.
5. Cover and cook in the oven at 180 °C for 60 min., then remove the lid and bake for another 15–20 min. until the surface takes on color and the liquid has thickened.
6. Let rest for 10 min. and serve straight from the clay pot with flatbread.