25-Min Lamb & Vegetable Güveç
Turkish-spiced lamb stew with bell peppers, tomatoes, and onions, finished in one skillet in 20 minutes. Aromatic, warming, and deeply satisfying without the clay pot.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 34g
Ingredients
- 1.5 lbs lamb shoulder, cut into 1-inch cubes
- 2 whole red bell pepper
- 1 large yellow onion
- 1 can can diced tomatoes (14 oz)
- ½ cup red wine
- 1.5 tsp paprika and cumin, mixed
- 1 whole bay leaf
Instructions
- 1
Cut bell peppers into 1-inch chunks and slice onion into thick wedges.
- 2
Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering.
- 3
Add lamb in a single layer, don't stir for 2 minutes, then brown all sides, ~6 minutes total.
- 4
Stir in paprika and cumin, cook 30 seconds until fragrant, then add onion and peppers.
- 5
Pour in red wine and canned tomatoes with juices, add bay leaf, and bring to a simmer.
- 6
Reduce heat to medium, simmer uncovered 10 minutes until lamb is tender and sauce coats the back of a spoon.
- 7
Season with salt and pepper to taste. Serve hot.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- chef's knife
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