This dish is delicious and heart-warming. Perfect for a family dinner get together.
This is best served with rice and a bit of salad.
It is rather Mediterranean in look and taste.
It would be preferable to marinate the lamb in olive oil, salt and freshly ground black pepper overnight for maximum taste. However if this was forgotten, it is not the end of the world 🙂 even an hour or two is adequate.
2 lbs boneless lamb, fat trimmed out, then cut into small chunks
Extra-virgin olive oil
salt and pepper to taste
1 green bell pepper, deseeded and sliced
1 courgette, peeled and sliced
2 tomatoes, chopped
1 can chopped plum tomatoes
200 g baby button mushrooms, quartered
1 cup red wine
1 heaped teaspoon turmeric powder
1 Tbsp dried oregano
Preheat the oven at 180º centigrade.
Heat a large oven-proof casserole pan over medium heat.
Pour in 3 tablespoons of extra virgin olive oil into the pan.
Add lamb and cook until golden brown and all the juices have almost evaporated.
Stir in the chopped tomatoes, cook for a couple of minutes until softened.
Pour in the wine, let it simmer for a minutes.
Pour in the can of chopped plum tomatoes.
Mix in the turmeric powder, leave to simmer for a couple of minutes.
Add the bell pepper, courgettes and mushrooms and dried oregano.
Season with salt and pepper accordingly.
Put in the middle shelf of the preheated oven for 45 minutes.
Peter and I were in Golders Green when the rain started pouring down. Since we were both peckish and we were literally in front of Likya, a Turkish restaurant, were the smell of cooking meat such as various kebabs, grilled chicken, beef, lamb were so inviting, we just had to go in and take refuge from the rain.
Likya has been a favourite haunt. It used to be a Jewish fish restaurant called Sams Fish Restaurant. We used to visit Sams quite regularly too and were really sad when they closed down. Luckily Likya is a worthy replacement.
The waiters and waitress are polite and the service is pretty quick. It is a very popular restaurant and always full or nearly full of diners even during the weekday afternoons.
As you sit down, you are given a menu and while busy scrutinising the fairly long list of foreign sounding food on offer, a selection of warm turkish breads with dips were placed unobtrusively on the table.
The bread in itself were deliciously filling.
Anyway, I tend to order incik (lamb kleftiko) so I decided to try Kuzu Guvec which was a turkish stew made from cubes of melt-in-the-mouth lamb, peppers and mushrooms. It was delicious and taste slightly like mechado.
Below is the recipe which is very easy to make at home.
Kuzu Guvec (Turkish Lamb Stew)
2 Chinese or Japanese eggplants, sliced lengthwise and cut into an inch slices
1 red bell pepper, cut into bite size
1 green bell pepper, cut into bite size
1 cup white mushroom, cut in half
3 cloves garlic, minced
2 teaspoons salt
1 tbsp butter
1 tbsp olive oil
2 lbs lamb, cut into 1-inch cubes
2 onions, chopped
4 large tomatoes, peeled and quartered (or a can of plum tomatoes)
freshly ground black pepper
1 tsp paprika
Method of Preparation:
Eggplant is a favourite vegetable but I know that it can be slightly bitter. To make it less so, sprinkle the eggplant slices with salt and set aside for a few minutes, then rinse thoroughly and drain.
Using a flameproof, which should also be ovenproof casserole dish, saute the lamb in butter and olive all until golden all over.
Add the garlic and onions and saute for a couple of minutes further.
Add the green and red pepper into the casserole as well as the eggplants, mushrooms and tomatoes.
Add 2 cups of water or enough to just cover the vegetables.
Season with salt and pepper and also with the paprika. Bring to a boil and then lower the heat and let it simmer fo 5 minutes.
While the stew is on a simmer, preheat the oven to 180ºC.
Transfer the casserole into the preheated oven and cook for 1 -1½ hours or until the lamb is tender.