Braised vegetables

Ingredients for 6 servings:

• 500 g goulash (lamb)
• 2 beefsteak tomatoes
• 2 zucchinis
• 2 eggplant(s)
• 4 potatoes
• 25 g green beans
• 4 pointed peppers
• 3 onions
• 2 cloves garlic
• 50 g clarified butter
• 1 tsp salt
• 1 tsp black pepper, freshly ground
• 2 tsp paprika powder
• 200 ml Lamb stock

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Guvecte Doorlü

Blanch the tomatoes in boiling water, let them steep for a short time, then peel the tomatoes, removing the stems and cutting the tomatoes into large pieces. Clean the eggplant and zucchini and cut them into medium-sized (bite-sized) pieces. Salt the eggplant pieces, let them steep for about 20 minutes, and then pat them dry with kitchen paper. Peel and wash the potatoes and cut them into bite-sized pieces. Do the same with the peppers and beans. Peel the onions and garlic cloves and dice them finely. Place all prepared ingredients, except the onions, garlic, and tomatoes, in a güvec (clay pot or roasting pan). Preheat the oven to 175°C (350°F). Rinse the lamb goulash and pat it dry. Heat the clarified butter in a pan and brown the lamb goulash on all sides. Add the diced onions and garlic and fry until translucent. Add the tomato pieces, sauté briefly, season with salt, pepper, and paprika, and add to the vegetables in the güvec. Bring the lamb stock to a boil in a saucepan and pour over the meat. Cover and simmer for 1 hour in the preheated oven. We serve it with yogurt and flatbread.