turque··moyenne

Kuzu Güveç (Turkish Lamb Stew with Winter Vegetables)

Name: Kuzu Güveç (Turkish Lamb Stew with Winter Vegetables)
Cook time: 120 min
Total time: 120 min
Yield: 6 portions
Cuisine: turque
Ingredients: 800 g Lamb (shoulder or neck, cut into chunks); 2 large Onions; 4 cloves Garlic; 3 medium Carrots; 3 medium Potatoes; 2 Green bell peppers; 400 g Canned peeled tomatoes; 1 tablespoon Tomato paste; 500 ml Vegetable broth (alcohol-free); 3 tablespoons Olive oil; to taste Salt; 1/2 teaspoon Black pepper; 1 teaspoon Sweet paprika; 1/2 teaspoon Ground cumin; 1 teaspoon Dried thyme; a few sprigs Fresh parsley (for garnish)

Let yourself be transported to the heart of Anatolia with this kuzu güveç, a lamb stew slow-cooked in an earthenware pot, a symbol of Turkish family cooking. You'll love the tenderness of the lamb mingling with melting winter vegetables, all scented with cumin and paprika. This comforting dish is perfect for cool evenings: it fills the house with aroma and brings diners together around a generous table. Each bite reveals the authentic flavors of Istanbul's bazaars, a real journey without leaving home.

min(prep + cook 120)

6 servings

kcal

Ingredients

Lamb (shoulder or neck, cut into chunks)800 g
Onions2 large
Garlic4 cloves
Carrots3 medium
Potatoes3 medium
Green bell peppers2
Canned peeled tomatoes400 g
Tomato paste1 tablespoon
Vegetable broth (alcohol-free)500 ml
Olive oil3 tablespoons
Saltto taste
Black pepper1/2 teaspoon
Sweet paprika1 teaspoon
Ground cumin1/2 teaspoon
Dried thyme1 teaspoon
Fresh parsley (for garnish)a few sprigs

Instructions

1
Heat olive oil in a large earthenware pot (güveç) or a heavy-bottomed pot. Sear lamb pieces on all sides until well browned. Remove meat and set aside.
2
In the same pot, sauté chopped onions and crushed garlic until translucent. Add bell peppers in strips, carrots in rounds, and potatoes in cubes; sauté for 5 minutes.
3
Return meat to the pot. Add crushed canned tomatoes by hand, tomato paste, salt, pepper, paprika, cumin, and thyme. Mix well.
4
Pour in hot vegetable broth, bring to a boil, then cover and reduce heat. Simmer gently for 1.5 to 2 hours, until lamb is tender and vegetables are confit.
5
Adjust seasoning, adding a little water if needed during cooking. The stew should have a creamy, aromatic sauce.
6
Serve hot, sprinkled with fresh chopped parsley. Accompany with rice pilaf or Turkish pide bread for dipping.

#ragout turc #agneau mijoté #cuisine traditionnelle #plat hivernal #güveç #cocotte en terre

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