Entree: Bulgaria – Southern Culinary Region – гювеч ➤ gyuvech (Baked mixed-vegetable and meat stew cooked in an earthenware pot)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Additional 10 min

Total 1 hr 35 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 1 lb (454 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 garlic cloves, minced
- 2 medium red bell peppers, seeded and cut into 1-inch (2.5 cm) pieces (about 10 oz / 280 g)
- 1 medium eggplant, cut into 1-inch (2.5 cm) cubes (about 10 oz / 280 g)
- 2 medium tomatoes, coarsely chopped (about 10 oz / 280 g) or 1 14 oz (400 g) can chopped tomatoes
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes (about 12 oz / 340 g)
- 1 medium carrot, sliced (about 3 oz / 85 g)
- 1/2 cup (120 ml) long-grain rice, rinsed
- 2 tbsp (30 g) tomato paste
- 1 1/2 cups (360 ml) beef or vegetable stock
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley
- 1 tbsp (15 ml) red wine vinegar or lemon juice (optional)
- 1 small clay pot or 2-qt (1.9 L) ovenproof casserole dish

Instructions

1. Preheat the oven to 350°F (175°C). Heat the olive oil in a large skillet over medium-high heat and brown the lamb cubes in batches until nicely seared; transfer to a plate.
2. In the same skillet, add the onion and sauté until translucent, about 5 minutes. Add the garlic and cook 1 minute more.
3. Stir in the bell peppers, eggplant, potatoes, and carrot; cook 5–7 minutes until vegetables begin to soften. Add the tomato paste, chopped tomatoes, paprika, thyme, and bay leaf and cook 2 minutes to blend flavors.
4. Return the lamb to the pan, add the rinsed rice and pour in the stock. Season with salt and pepper and add vinegar or lemon juice if using. Bring to a gentle simmer.
5. Transfer everything into the clay pot or ovenproof casserole. Cover and bake in the preheated oven for 45–60 minutes, until the meat and rice are tender and the vegetables are cooked through. If liquid becomes too low, add up to 1/4 cup (60 ml) more stock.
6. Remove from oven, discard the bay leaf, stir in chopped parsley, adjust seasoning, and let rest 10 minutes before serving. Serve hot from the pot with crusty bread or a simple yogurt on the side.