Entree: Bulgaria – National Cuisine – гювеч ➤ gyuvech (Baked Bulgarian meat and vegetable stew traditionally cooked in a clay pot)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 35 min

Total 1 hr 55 min

Ingredients

- 2 tbsp (30 ml) sunflower oil or olive oil
- 1 lb (454 g) boneless lamb shoulder, cut into 1-inch pieces
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 1 large onion, about 8 oz (225 g), chopped
- 2 garlic cloves, about 6 g, minced
- 1 medium eggplant, about 1 lb (450 g), cut into 1-inch cubes
- 2 medium bell peppers, about 10 oz (300 g) total, seeded and sliced
- 2 medium potatoes, about 10 oz (280 g), peeled and cubed (optional)
- 3 medium tomatoes, about 12 oz (350 g), chopped
- 2 tbsp (30 g) tomato paste
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (1 g) dried savory or thyme
- 1 bay leaf
- 1 cup (240 ml) beef or vegetable stock
- 2 tbsp (30 ml) water if needed
- 2 tbsp (30 g) chopped fresh parsley
- 1/4 cup (50 g) crumbled feta or kashkaval (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Heat 2 tbsp (30 ml) oil in a large skillet over medium-high heat.
2. Season the lamb with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper. Brown the lamb in batches until well-seared on all sides, about 4–5 minutes per batch; transfer to a bowl.
3. In the same skillet, add the chopped onion and sauté until soft, about 5 minutes. Add garlic and cook 1 minute more.
4. Stir in paprika, tomato paste, and dried savory; cook 1 minute. Add chopped tomatoes and cook until they begin to break down, 3–4 minutes.
5. In a large ovenproof clay pot or casserole dish, combine the browned lamb, sautéed vegetables, eggplant, bell peppers, and potatoes. Pour in the stock and add the bay leaf. Stir gently to distribute ingredients; add 2 tbsp (30 ml) water if mixture seems dry.
6. Cover the pot and bake in the preheated oven for 45 minutes. Remove the cover and bake an additional 20–30 minutes until vegetables are tender and top is slightly caramelized.
7. Remove from oven, discard bay leaf, stir in chopped parsley, and sprinkle crumbled feta or kashkaval if using. Serve hot with rustic bread or rice.