Kuzu Guvec Food

TURKISH LAMB & CHICKPEA STEW RECIPE

Steps:

• First of all, place your pan on the hob over a medium high heat and add your butter.
• As the butter begins to melt, add your onions and stir.
• Once they start to sweat, add your lamb chunks and stir around so they don't stick.
• When your lamb pieces have browned, add your peppers to the pan.
• Stir occasionally for a few minutes until your lamb has started to release juices and make a gravy.
• Now add your herbs, spices and salt and pepper and stir into the mixture.
• Add your tomatoes and a mug of hot water and bring to the boil.
• Now reduce to a low to medium heat, cover and simmer for around 45 minutes until the lamb is tender.
• Once your lamb shoulder pieces are tender, drain your tin of chickpeas and add to the stew.
• Now add your salça (tomato paste) - this adds a bit of sweetness and depth of flavour as well as creating a thicker stew consistency.
• Add more water, if necessary, depending on how much gravy you want in your stew, and simmer for a further 10 minutes.
• Serve your kuzu etli nohut yemeği - lamb and chickpea stew - as it is, with bread, rice or mashed potato.

KUZU GUVEC

Steps:

• 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.).
• In a flameproof casserole or ovenproof large skillet, saute the lamb in butter until browned on all sides.
• Add onions and saute 2 more minutes.
• Toss together the beans through tomatoes with remaining 1 tsp salt plus pepper to taste and arrange atop the meat and eggplant.
• Add water to almost cover the vegetables, sprinkle with paprika and bring to a boil over moderate heat.
• Transfer to a preheated 350F oven and bake 50-60 minutes until lamb is tender.
• Sprinkle with parsley and serve.