Kuzu Guvec
Ingredients
- 2 small eggplants, sliced
- 2 teaspoons salt ⓘ
- 2 tablespoons butter ⓘ
- 2 lbs lamb, cut in 1-inch cubes ⓘ
- 2 onions, sliced ⓘ
- 1/2 lb green beans, cut in half ⓘ
- 3 small zucchini or 2 medium zucchini, sliced thick ⓘ
- 4 medium tomatoes, peeled and quartered ⓘ
- fresh ground pepper ⓘ
- 2 tablespoons chopped parsley ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
507
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).