Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large oven-safe pot or Dutch oven over medium-high heat, then brown 600 grams of diced lamb shoulder on all sides for about 8-10 minutes.

2. 2

   Add 2 finely chopped large onions to the pot and cook until softened, about 5 minutes, then stir in 4 minced cloves of garlic and cook for another minute until fragrant.

3. 3

   Mix in 2 tablespoons of red bell pepper paste and 1 tablespoon of light miso paste, stirring continuously for 2 minutes to toast the pastes.

4. 4

   Incorporate 1 diced large red bell pepper, 1 diced large green bell pepper, 1 diced large eggplant, 2 diced medium potatoes, and 2 roughly chopped medium tomatoes into the mixture, cooking for 5 minutes.

5. 5

   Stir in 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, 0.5 teaspoon of black pepper, and 1 teaspoon of salt, then pour in 500 ml of hot water or beef broth, bringing the mixture to a gentle simmer.

6. 6

   Carefully transfer the entire contents of the pot into a traditional clay pot (güveç), cover it tightly with its lid or aluminum foil, and bake in a preheated oven at 160°C (325°F) for 2 hours and 30 minutes, or until the lamb is tender.

7. 7

   Remove the cover for the last 30 minutes of cooking to allow some liquid to evaporate and the top to lightly brown, then garnish with fresh parsley before serving.