Kuzu Guvec
Recipe: #15534
November 03, 2014
Categories: Lamb/Mutton, Eggplant, Middle Eastern, Fathers Day, Potluck, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, more
"A Turkish meat and eggplant casserole. If I were using really fresh eggplant (like from the local farmer's market), I would skip step 1. I use less salt (in step 4) and sometimes substitute butter flavored nonstick spray for the butter. I also don't always bother to peel the tomatoes. (By the way, I think there should actually be an umlaut over the u in Guvec and a cedilla under the c but I don't know how to add them.)"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (268.1 g)
- Calories 386
- Total Fat - 29.7 g
- Saturated Fat - 13.5 g
- Cholesterol - 90.4 mg
- Sodium - 682.2 mg
- Total Carbohydrate - 9 g
- Dietary Fiber - 2.7 g
- Sugars - 4.9 g
- Protein - 20.7 g
- Calcium - 51.1 mg
- Iron - 2.5 mg
- Vitamin C - 18.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Sprinkle the eggplant slices with 1 tsp salt and let sit 20 minutes; rinse thoroughly and drain. (This step releases some of the bitter juices from the eggplant.)
Step 2
In a flameproof casserole or ovenproof large skillet, saute the lamb in butter until browned on all sides.
Step 3
Add onions and saute 2 more minutes.
Step 4
Toss together the beans through tomatoes with remaining 1 tsp salt plus pepper to taste and arrange atop the meat and eggplant.
Step 5
Add water to almost cover the vegetables, sprinkle with paprika and bring to a boil over moderate heat.
Step 6
Transfer to a preheated 350F oven and bake 50-60 minutes until lamb is tender.
Step 7
Sprinkle with parsley and serve.
Tips
No special items needed.
0 Reviews
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