Kuzu Guvec
Oven-baked aubergine, lamb and green beans, a Turkish dish. Finish with parsley.
1 hr 30 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 60 min · 90 min total
- medium
- 1
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.).
- 2
In a flameproof casserole or ovenproof large skillet, saute the lamb in butter until browned on all sides.
- 3
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.
- 4
Add water to almost cover the vegetables, sprinkle with paprika and bring to a boil over moderate heat.
- 5
Transfer to a preheated 350F oven and bake 50-60 minutes until lamb is tender. Sprinkle with parsley and serve.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
