Turkish lamb stew, known generally as kuzu güveç, is a rich and hearty dish that is a perfect one-pot meal.
In Turkish cuisine, it’s tender meat and a rich mélange taste of savory sauce infused with tomatoes and peppers.
Turkish Lamb Stew (Kuzu Güveç) courtesy of Chef Gautam Kumar
- Prep time: 20 mins
- Cook time: 1.5–2 hours
- Serves: 4
Ingredients
- 1 kg lamb curry cut
- 60 grams butter or olive oil
- 500 grams red onion, sliced
- 100 grams garlic, peeled
- 60 grams green peppers, sliced
- 150 grams of large ripe tomatoes, grated or finely diced
- 100 large potatoes, cubed
- 100 carrots, cubed
- 120 grams of small eggplant (cut in half)
- 1 tbsp tomato puree
- 1 tbsp red bell pepper
- 700 ml water
- 2 tsp dried oregano
- ½ tsp thyme
- 1 tsp chilli flakes
- Salt to taste
- Black pepper to taste
- 50 ml fresh or whipped cream
Method
- Heat the butter in a pan. Add the lamb pieces into it and stir till golden brown.
- Add the onions and peeled garlic cloves to it. Sauté for five minutes until the onions turn translucent.
- Add chopped tomatoes and puree and chopped red bell pepper and stir it together for a while.
- Add potatoes, carrot cubes, eggplant, stock, oregano, and thyme, then stir well.
- Add salt and pepper as per taste and bring it to a boil on medium and cook it for long till mutton gets tender in texture.
- Keep one half cut of eggplant, season it, and grill till it gets cooked.
- Whip the cream with a whisk and put it on top of the eggplant as a garnish.
- Serve hot with a side of Turkish Rice Pilaf or can be eaten with Indian plain pulao.
