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Meat, Maghreb and Middle East

Lamb güveç with vegetables

Lamb güveç with vegetables is a Turkish braised dish, serving 4, ready in 2 hours, rated easy, at €3.50 per serving. Lamb, eggplant, peppers and tomatoes cook together in a covered pot, barely stirred, so the vegetables hold their shape and release their juice into the meat.

Tonight, we're putting a güveç in the oven, lamb braised with eggplant, peppers, tomatoes and onions, for as long as it takes to turn tender.

Lamb güveç with vegetables
Total time
2 h
Difficulty
Easy
Cost per person
€3.50
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Lamb shoulder braises slowly with eggplant, red peppers and tomatoes until it turns tender enough to fall apart. The vegetables cook in their own juices, seasoned with paprika and thyme, and reduce into a thick, syrupy sauce that coats the meat. You uncover the pot near the end so the top gets a light color, which is what gives the dish its character.

This is a Sunday recipe, or a quiet weeknight one, the kind you start an hour before everyone arrives and leave to cook on its own. At Mon Chou, we like this type of dish served straight from the pot, with bread for mopping up the sauce. It works best for adults who enjoy soft summer vegetables and mild spices.

The ingredients

4 people

Butcher

  • Lamb shoulder, cut into pieces 700 g

Fruits and vegetables

  • Eggplants 2
  • Red bell pepper 2
  • Tomatoes 3
  • Onion 2
  • Garlic 3 cloves

Pantry

  • Tomato pasteoften in the pantry 1 tbsp
  • Paprikaoften in the pantry 1 tsp
  • Thymeoften in the pantry 1 tsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Bread 4 slices

Allergens Gluten

The step by step recipe

  1. Brown the lamb in the olive oil in a Dutch oven with the sliced onions. 12 min

    Salt at the end of browning, salt early on draws water out of the meat.

  2. Cut the eggplants, peppers and tomatoes into large chunks and mix them with the meat, along with the garlic, tomato paste, paprika and thyme.

    Cut everything into even pieces so it all cooks at the same rate.

  3. Add half a glass of water, cover and bake at 180°C. 1 h 30

    If the lid doesn't seal well, add a piece of parchment paper underneath it.

  4. Uncover and keep cooking so the top browns lightly. 15 min

    The juices should be syrupy, not watery.

  5. Let it rest for 5 minutes and serve straight from the pot with bread. 5 min

    The bread is for mopping up the sauce, it's better a little crusty.

Our tips to get it right

  • Pick well trimmed lamb shoulder with a bit of fat on it, that fat is what makes the meat tender after two hours of cooking.
  • Use a cast iron pot if you have one, it spreads heat more gently and keeps the bottom from catching.
  • If your tomatoes are underripe late in the season, add an extra half teaspoon of tomato paste to keep the sauce richly colored.

The variations

  • Swap the lamb for stewing beef for a milder flavor, the cooking time stays the same.
  • For a vegetarian version, skip the meat and add cooked chickpeas, they soak up the vegetable juices well.
  • For a quicker version, cut the meat and vegetables smaller and shorten the covered cooking time to 50 minutes.

What to serve it with

  • Plain rice pilaf or bulgur
  • Greek style plain yogurt
  • Glass of ayran or lemon water

Storage

Güveç keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months in an airtight container. Reheat gently in a pot over low heat, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Can you make güveç ahead of time?

Yes, it's actually better reheated the next day, once the flavors have had time to blend. Make it the day before and reheat gently in a pot before serving.

Can you use a different cut than lamb shoulder?

Lamb neck or leg pieces work well too, as long as it's a cut that can handle long cooking. Avoid very lean cuts, they tend to dry out.

Do you need to peel the eggplants?

No, the skin holds up well during cooking and helps the pieces keep their shape. You can peel it in strips if you prefer a softer texture.

Is this dish good for kids?

The spices stay mild, but the large chunks of vegetables and meat take some chewing. Cut the pieces smaller if young children are eating with you.

How long does it take to make a lamb güveç with vegetables?

Count 2 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a lamb güveç with vegetables?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a lamb güveç with vegetables cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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