Entree: Turkey – Aegean Turkey – Güveç (Slow-baked Turkish stew of meat and seasonal vegetables cooked together in an earthenware casserole)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 45 min

Total 2 hrs 15 min

Ingredients

- 1.5 lb (680 g) boneless lamb shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) olive oil
- 2 medium onions, about 8 oz (225 g), diced
- 4 cloves garlic, minced
- 1 large eggplant, about 12 oz (340 g), peeled if desired and cut into 1-inch (2.5 cm) cubes
- 1 medium zucchini, about 7 oz (200 g), cut into 1/2-inch (1.2 cm) rounds
- 1 large red bell pepper, about 6 oz (170 g), seeded and chopped
- 2 medium potatoes, about 12 oz (340 g), peeled and cut into 1-inch (2.5 cm) chunks
- 2 large tomatoes, about 10 oz (285 g), coarsely chopped or 1 cup (240 g) canned crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) low-sodium chicken or beef stock
- 1/2 cup (120 ml) water (add more if needed during baking)
- 1 tsp (5 g) kosher salt, adjust to taste
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) sweet paprika
- 1/4 tsp (0.5 g) red pepper flakes (optional)
- 2 bay leaves
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh parsley, for garnish
- 1 tbsp (14 g) butter (optional, for finishing)

Instructions

1. Preheat the oven to 325°F (160°C). If you have a traditional clay güveç pot, soak it in water for 15–20 minutes before using; otherwise use a Dutch oven.
2. Heat 1 tbsp (15 ml) olive oil in a heavy ovenproof pot over medium-high heat. Season the lamb pieces with 1/2 tsp (2.5 g) salt and 1/2 tsp (1 g) pepper. Brown the lamb in batches, about 3–4 minutes per side, until well caramelized. Remove and set aside.
3. Add the remaining 1 tbsp (15 ml) olive oil to the pot. Sauté the diced onions until soft and translucent, about 6–8 minutes. Stir in the garlic and cook 30 seconds until fragrant.
4. Stir in the tomato paste and paprika and cook 1–2 minutes to develop flavor. Add chopped tomatoes (or crushed tomatoes) and deglaze with the stock, scraping up browned bits from the bottom.
5. Return the lamb to the pot and add the eggplant, zucchini, bell pepper, potatoes, bay leaves, thyme, remaining salt and pepper, red pepper flakes if using, and the water. Gently stir to combine so vegetables sit evenly around the meat.
6. Bring the mixture to a gentle simmer on the stovetop, cover with a lid, then transfer to the preheated oven. Bake covered for 1 hour 15 minutes to 1 hour 45 minutes, until the lamb and vegetables are tender and the flavors are melded. Check once during cooking and add a few tablespoons of water or stock if the casserole is drying out.
7. Remove the lid for the last 10–15 minutes of baking to allow the top to brown slightly. When done, stir in the lemon juice and, if using, swirl in 1 tbsp (14 g) butter for gloss.
8. Let the güveç rest 5 minutes, discard bay leaves, garnish with chopped parsley, and serve hot from the pot with crusty bread or rice.