Kuzu Guvec – Lamb Casserole


  • 1 Tbsp butter or margarine
  • 2-1/2 cups meat stock
  • 1 Tbsp tomato paste
  • 1 garlic clove, crushed
  • 6 cherry tomatoes
  • 1 tsp dried or 1 Tbsp chopped fresh thyme
  • salt and ground black pepper
  • 2 lb tender lamb, diced
  • 12 shallots, peeled
  • 2 red bell peppers, seeded and quartered lengthwise
  • crusty bread, to serve


1 Melt the butter or margarine in a saucepan and add the meat. Fry over high heat for 2 minutes to seal in the juices. Pour the stock over, stir in the tomato paste, and bring to a boil.
2 Add the shallots, garlic, tomatoes, and bell peppers. Mix well then add the herbs and seasoning.
3 Cover and cook over low heat (or in a preheated 350 F oven) for 1-1/2 hours, or until the meat is tender and the stock reduced by half. Serve with chunks or warmed bread.

Leave a Reply