Kuzu Guvec- Lamb Casserole Turkish recipe


• 1/2 Lb. green beans, cut into 3"
• 3 Large tomatoes, skinned and cut into thick slices
• 1 Eggplant, peeled, and sliced crosswise
• 1/4 Lb. okra, tops trimmed
• 2 Medium zucchini, sliced
• 3 green bell peppers, seeded, cut in eighths
• 2 onions, chopped
• 2 cloves garlic, chopped
• 2 Tablespoons butter
• 2 Lb. lamb, cut into 1" cubes
• 1/2 Cup water
* 2 bay leaves
• 2 medium potatoes, sliced 1/2" thick
• Salt and Pepper
• 1 Tablespoon butter


Preheat oven to 350 degrees. Saute onions and garlic in butter in large pot. Add meat, cook for 15 minutes. Add water and bay leaves, cover, simmer until the meat is tender. Transfer the meat mix into a casserole dish. Arrange potatoes in a layer on top of the meat then, place remaining vegetables in layers over the potatoes. Add salt and pepper, dot with butter, cover and bake at 350 degrees until vegetables are tender. Add hot water if necessary. Serve hot with pilaf.