GVE (Guvetch) RECIPE Lamb And Veggie Stew In An Earthenware Casserole Traditional Turkish Meal

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GVE (Guvetch) RECIPE | Lamb And Veggie Stew In An Earthenware Casserole | Traditional Turkish Meal

Music: Bir of ceksem - Turkish folk song
Arrangement and piano: Elvan A. ULUCINAR

In this episode, I'd like to share with you an easy and yummy Gve recipe. The veggies in this dish can vary depending on the season, or you can replace the lamb meat with chicken or some mushrooms for a vegetarian version. You can also use any other heavy bottomed pot, but cooking in a Gve, brings out a distinctive flavor. At the end of cooking you get a delicious, melt-in-your mouth, tender stew of meat and veggies.

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INGREDIENTS (serves 4)
1.5 kg. (3 pounds) bone-in lamb, cut into 4 chunks
750 gr. (1.5 pounds) tomato
1 eggplant
1 zucchini
1 potato
1 onion
9-10 fresh green beans
9-10 okra (optional)
2 tbsp butter
Sweet paprika, ground cumin
Salt & pepper
Olive oil

DIRECTIONS
Cut off stem of the eggplant, then peel the skin lengthwise, giving a striped effect.
Chop coarsely into cubes.
Fill a bowl with water, add 1 tsp salt, mix.
Transfer eggplant into the salty water, put a plate on top, set aside for about 15 minutes.
Spice mix: Combine 1.5 tsp or to taste salt, 1 tsp sweet paprika, 1/2 tsp cumin and a pinch of black pepper in a small bowl, mix.
Rinse and pat dry the meat.
Rub both sides with 1/3 of the spice mix.
Grease the bottom and the sides of a 26 cm. (10 inches) Gve pot, with some olive oil.
Layer the meat at the bottom of the pot.
Top the meat with 1 tbsp, finely chopped butter.
Peel the potato, onion and zucchini.
Coarsely chop the onion and potato into cubes.
Cut zucchini lengthwise in half.
Using a spoon remove and discard the seeds, then chop coarsely.
Transfer the chopped veggies into a bowl.
Rinse and drain green beans, then snap off the ends.
Snap beans into approximately equal-size pieces.
Making sure to peel the strings, is there are any.
Combine beans with the chopped veggies, drain and add the eggplant.
Sprinkle 1/3 of the spice mix, toss gently.
Place the veggies, on top of the meat.
Peel the tomatoes, chop coarsely.
Puree in a blender, or else you can grate them.
Top the veggies with 1 tbsp, finely chopped butter.
Then top with tomato puree.
Sprinkle the remaining spice mix, mix very gently.
Bring to a boil over medium heat.
Cover the pot tightly with a sheet of parchment paper and then with aluminum foil.
Also cover with a lid, let simmer for 90 minutes.
Making sure, to transfer the pot to a small burner of your gas stove, and cook over medium low heat.
When the time is up, remove the foil and the parchment paper carefully. Check the meat for doneness, then turn off the heat.
Let rest for at least 30 minutes, leaving the lid slightly ajar.
Now you can place the pot, at the center of your dining table :)
Gently transfer some veggies and a piece of meat to a serving plate.
Serve immediately with some pilaf and ayran on the side.

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