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LOCATION: Recipes >> Lamb >> Lamb Stew 07

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KUZU GUVEC (Lamb Casserole)
Yield: 8 servings

1/2 lb green beans
3 tomatoes
1 eggplant
1/4 lb okra
2 zucchini
3 bell peppers
2 onions, chopped
2 garlic cloves, chopped
3 T butter
2 lbs lamb, cubed 1"
1/2 c water
2 Bay leaves
2 potatoes
salt
pepper

Top, tail and string the beans. Skin tomatoes and cut into wedges.
Cut off the stem of the eggplant, peel in strips and slice crosswise.
Trim cone-shaped ends of okra. Scrape and slice zucchinis. Seed
and cut bell peppers into 8 pieces.

Saute onions and and garlic in 2 tablespoons of butter. Add meat
and saute for 15 minutes. Add water and bay leaves. Cover. Simmer
until meat is tender. Transfer the meat mixture to an earthenware
casserole dish.

Arrange potatoes inlayer on top of the meat. Then place green
beans, half of tomatoes, eggplants, okra, zucchinis, the rest of
the tomatoes bell peppers in layers.

Add salt and pepper. Dot with the rest of the butter. Cover and
bake in moderate oven until vegetables are tender. Hot water can
be added if necessary.

Serve hot as main course with pilaf and salad.

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