Lamb And Vegetables In Casserole Sebzeli Kuzu Guvec Recipes

LAMB AND VEGETABLES IN CASSEROLE [SEBZELI KUZU GUVEC]

Steps:

• PREPARATION: Slice the tomatoes into circles. Head, tail and string the beans and cut them into two. Scrape and cut the carrots lengthwise and cube them. After cutting the eggplants lengthwise in two, divide from the middle and cube. Peel the gibson onions. Remove the seeds of green peppers and cut into four. Peel and cube them potatoes. Scrape the fibres on top of the okras. If the garlic to be used is the fresh petioles, dice them. If cloves are used, peel them. Put the cubed lamb meat in big casserole, top with 1/3 of the tomatoes, green beans, carrots, eggplants, gibson onions, half of the tomatoes, green peppers, potatoes, garlic, okra and rest of the tomatoes. Add 1/2 tablespoon salt, the granulated sugar, the margarine, and the water. Cover and place in moderately hot oven. Allow to cook for almost 1.5 hours until the meat and beans are tender. Remove from the oven, place pot on a plate and serve hot. [email protected] http://www.cs.umd.edu/users/kandogan/FTA/TurkishCuisine/

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.

LAMB WITH SAUTEED VEGGIES

Steps:

• In a small bowl, combine 2 tablespoons oil, mustard, vinegar, thyme, garlic, salt and pepper; set aside 1 tablespoon. Place the lamb chops on a broiler pan. Spread remaining mustard mixture over both sides of chops. Broil 4-6 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a large skillet, saute the red pepper, zucchini and onion in remaining oil until crisp-tender. Stir in reserved mustard mixture; toss to coat. Serve with lamb chops.