Kuzu Guvec
Created by Echo Echo on November 3, 2014
- Servings: 8
- Prep Time: 30m
- Cook Time: 1h
- Recipe #15534
Ingredients
- 2 small eggplants (sliced)
- 2 teaspoons salt
- 2 tablespoons butter
- 2 pounds lamb (cut in 1-inch cubes)
- 2 yellow onions, sliced
- 1/2 pounds green string beans (cut in half)
- 3 small zucchini (or 2 medium zucchini, sliced thick)
- 4 medium tomatoes (peeled and quartered)
- 1/4 teaspoon fresh ground pepper, or to taste
- 2 tablespoons chopped fresh parsley
How to Make
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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.)
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Step 2: In a flameproof casserole or ovenproof large skillet, saute the lamb in butter until browned on all sides.
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Step 3: Add onions and saute 2 more minutes.
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Step 4: Toss together the beans through tomatoes with remaining 1 tsp salt plus pepper to taste and arrange atop the meat and eggplant.
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Step 5: Add water to almost cover the vegetables, sprinkle with paprika and bring to a boil over moderate heat.
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Step 6: Transfer to a preheated 350F oven and bake 50-60 minutes until lamb is tender.
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Step 7: Sprinkle with parsley and serve.
Nutritional Facts
- 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