Imagine a dish so tender that the lamb literally melts in your mouth, infused with rich Mediterranean flavors that tell a story of centuries-old culinary tradition. Kuzu Guvec isn't just a meal—it's a journey through Turkish cuisine that promises to transform your ordinary dinner into an extraordinary gastronomic experience. This hearty casserole combines succulent lamb, aromatic herbs, and perfectly roasted vegetables in a symphony of taste that will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: Turkish
Serves: 6 servings
Ingredients
- 1 kg lamb, cubed
- 2 onions, chopped
- 3 tomatoes, diced
- 2 bell peppers, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
- 400 ml water
Instructions
- Preheat the oven to 375°F (190°C). Prepare a large clay pot or deep casserole dish with a lid.
- In a large skillet, heat olive oil over medium-high heat. Brown the lamb cubes in batches, ensuring each piece develops a rich golden-brown color. This process helps seal in the meat's flavor and creates a delicious caramelized exterior.
- Add chopped onions and minced garlic to the skillet, sautéing until the onions become translucent and slightly softened, about 3-4 minutes.
- Transfer the browned lamb and sautéed onions to the casserole dish. Add diced tomatoes, sliced bell peppers, thyme, salt, and pepper.
- Pour water over the meat and vegetables, ensuring the liquid covers about two-thirds of the ingredients. The water will help create a tender, moist casserole.
- Cover the casserole dish with a tight-fitting lid. Place in the preheated oven and cook for approximately 1 hour and 30 minutes.
- Check the casserole periodically, ensuring the liquid hasn't reduced too much. If needed, add a small amount of additional water to prevent drying.
- The dish is ready when the lamb is extremely tender and can be easily pulled apart with a fork, and the vegetables are soft and well-integrated.
- Remove from the oven and let rest for 10 minutes before serving. This allows the flavors to settle and the dish to cool slightly.
- Serve hot, traditionally accompanied by rice pilaf or crusty bread to soak up the delicious sauce.
Tips
- Meat Selection Matters: Choose lamb with some marbling for maximum tenderness and flavor. Shoulder or leg cuts work best.
- Browning is Key: Take your time when browning the lamb. This step develops deep, caramelized flavors that are crucial to the dish's complexity.
- Low and Slow Cooking: Resist the urge to rush. The long, slow cooking process is what makes the lamb incredibly tender and allows the flavors to meld beautifully.
- Liquid Level Watch: Always ensure there's enough liquid in the pot to prevent drying out. The sauce should be rich and slightly thickened.
- Rest Before Serving: Letting the casserole rest for 10 minutes after cooking allows the flavors to settle and makes serving easier.
- Accompaniment Suggestions: Serve with fluffy rice pilaf, crusty bread, or a fresh Mediterranean salad to complete the meal.
Nutrition Facts
Calories: 499kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 100mg
