25-Minute Lamb & Vegetable Güveç
Tender lamb, roasted vegetables, and warm spices in a quick stovetop stew that tastes like it simmered for hours. Turkish comfort in one pot.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.25 lb lamb stew meat (1-inch cubes)
- 1 medium zucchini, cut into 1-inch chunks
- 1 small eggplant, cut into 1-inch chunks
- 1 medium bell pepper (red or yellow), chunked
- 2 tbsp tomato paste
- 1.5 cups beef or lamb stock
- 1 tsp dried oregano
Instructions
- 1
Heat 2 tbsp olive oil in a large pot over medium-high heat until shimmering, about 90 seconds.
- 2
Brown lamb in batches without stirring constantly, 4–5 minutes until edges are golden. Set aside.
- 3
Add tomato paste to the pot, stir for 1 minute until fragrant, then pour in stock and scrape up browned bits.
- 4
Return lamb to pot with zucchini, eggplant, bell pepper, oregano, salt, and pepper. Bring to a boil.
- 5
Reduce heat to medium-low and simmer covered for 12–15 minutes until vegetables are tender and lamb is cooked through.
- 6
Taste and adjust salt and pepper. Serve hot in bowls.
Tools you’ll need
- large pot with lid (5–6 quart)
- wooden spoon or spatula
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