Kuzu Güveç (Lamb Casserole) with Root Vegetables and Herbs

A hearty and warming Turkish-inspired lamb casserole, slow-cooked with root vegetables and aromatic herbs. Perfect for a comforting winter meal.

Prep Time

20 minutes

Total Time

2 hours 50 minutes

Calories

625 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.81/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

750gLamb shoulder or leg(Cut into 1-inch pieces)

£7.50

2tablespoonsOlive oil

£0.20

1largeOnion(Chopped)

£0.50

3clovesGarlic(Minced)

£0.25

3mediumCarrots(Peeled and chopped into 1-inch pieces)

£0.30

3mediumPotatoes(Peeled and chopped into 1-inch pieces)

£0.40

2mediumParsnips(Peeled and chopped into 1-inch pieces)

£0.60

2tablespoonsTomato paste

£0.15

1teaspoonDried oregano

£0.10

1teaspoonDried thyme

£0.10

1Bay leaf

£0.05

500mlBeef or lamb stock(Or water)

£0.80

To tasteSalt

To tasteBlack pepper(Freshly ground)

2tablespoonsFresh parsley(Chopped, for garnish)

£0.30

Total Cost

£11.25

£2.81 per serving

Instructions

1.
Preheat oven to 160°C (320°F).
2.
Heat olive oil in a large Dutch oven or casserole dish over medium-high heat. Brown the lamb pieces in batches, ensuring not to overcrowd the pot. Remove the lamb and set aside.
3.
Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4.
Stir in the tomato paste and cook for 1 minute.
5.
Add the carrots, potatoes, and parsnips to the pot and stir to combine.
6.
Return the browned lamb to the pot. Add the dried oregano, dried thyme, and bay leaf. Season with salt and pepper to taste.
7.
Pour in the beef or lamb stock, ensuring the ingredients are mostly covered. Add more liquid if necessary.
8.
Bring the mixture to a simmer, then cover the pot with a lid.
9.
Transfer the pot to the preheated oven and cook for 2 to 2.5 hours, or until the lamb is very tender and the vegetables are cooked through.
10.
Remove the casserole from the oven and let it rest for 10 minutes before serving. Remove the bay leaf before serving.
11.
Garnish with fresh parsley and serve hot.

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My Notes

Nutrition Information

Nutrition per serving (450g)

625 kcal / 2615 kJ

Carbs

35g

13% of RDA

Fat

35g

50% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

10 g

11% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a richer flavor, use lamb stock instead of beef stock.

You can add other root vegetables like swede or turnip to the casserole.

If you don't have a Dutch oven, you can use a regular casserole dish and cover it tightly with aluminum foil.

For a thicker sauce, you can mix a tablespoon of cornstarch with a little cold water and stir it into the casserole during the last 30 minutes of cooking.

Serve with crusty bread to soak up the delicious sauce.

Cooking Equipment

Oven

Large Dutch oven or casserole dish

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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