Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 160 degrees Celsius and heat 2 tablespoons of olive oil in a large oven-safe skillet or directly in your clay pot over medium-high heat on the stovetop.

2. 2

   Sear 700 grams of cubed lamb shoulder in the hot olive oil until browned on all sides, then remove the lamb and set it aside.

3. 3

   Add 1 more tablespoon of olive oil to the pot, then sauté 1 chopped large onion for 5 minutes until softened, followed by 4 minced garlic cloves and 2 diced green bell peppers for another 3 minutes.

4. 4

   Stir in 3 chopped large tomatoes and 2 tablespoons of tomato paste, cooking for 5 minutes until the tomatoes begin to break down.

5. 5

   Return the seared lamb to the pot along with 1 diced medium eggplant, 2 diced medium potatoes, 500 ml of water or beef broth, 2 teaspoons of ground sumac, 1.5 teaspoons of salt, and 0.5 teaspoon of black pepper, ensuring all ingredients are well combined.

6. 6

   Cover the clay pot or skillet tightly and transfer it to the preheated oven to braise for 2 hours and 30 minutes, or until the lamb is fork-tender.

7. 7

   Garnish the Kuzu Güveç with Sumac generously with 1/4 cup of fresh chopped parsley before serving hot directly from the clay pot.