Recipe - Kuzu Guvec (Lamb Casserole)

One half pound Green beans
3 lg Tomato
1 md Eggplant
One fourth pound Okra
2 md Zucchini
3 Green bell pepper
2 Onion; chopped
2 Cloves garlic; chopped
3 tablespoon Butter
2 pound Lamb; cubed 1"
One half cup Water
2 Bay leaves
2 Potato; med
Salt; to taste
Pepper; to taste

Top, tail and string the beans. Skin tomatoes and cut into wedges. Cut off
the stem of the eggplant, peel in strips and slice crosswise. Trim
coneshaped ends of okra. Scrape and slice zucchinis. Seed and cut bell
peppers into 8 pieces.

Saute onions and and garlic in 2 tablespoons of butter. Add meat and saute
for 15 minutes. Add water and bay leaves. Cover. Simmer until meat is
tender. Transfer the meat mixture to an earthenware casserole dish.

Arrange potatoes inlayer on top of the meat. Then place green beans, half
of tomatoes, eggplants, okra, zucchinis, the rest of the tomatoes bell
peppers in layers.

Add salt and pepper. Dot with the rest of the butter. Cover and bake in
moderate oven until vegetables are tender. Hot water can be added if
necessary.

Serve hot as main course with pilaf and salad.
Posted to recipeludigest by James and Susan Kirkland kirkland@gj.net on
Feb 02, 1998