Meat Stew (Etli Güveç) Recipe: How to Make Etli Güveç?
The stew is cooked in a casserole you call. To the casserole dish, which is lubricated with very little tail oil to give the food taste; Shallots, garlic, lamb, seasonal vegetables and spices in the recipe are taken depending on the degree of cooking and structure. It is cooked for a long time, first on the stove and then in the oven over low heat. Make sure that the inside of the stew you want to use has no cracks. If possible, use a glazed casserole.
Meat Stew (Etli Güveç) Wipe the casserole because you are using it for the first time with a dry cloth and then add oil. Depending on the melting or warming time, leave the oil in the preheated oven. Grease the inside of the casserole from the oven completely with a brush. Rinse the casserole you have been waiting for at least one hour to fully absorb the oil with hot water. Dry the interior after draining excess water. Repeat this process only once for the unused casserole. If you use a piece of tail oil during the cooking process, the casserole is lubricated and the food tastes better. Soak the shallot onions briefly in warm water so that they can be peeled easily.
- 600 grams of lamb meat
- 100 grams of tail fat
- 3 tablespoons of olive oil
- 200 grams of shallots
- 2 cloves of garlic
- 6 small fresh potatoes
- 2 medium carrots
- 1 tablespoon tomato paste
- 1 teaspoon of pepper paste
- 1 tea glass of hot water
- 3 sprigs of fresh thyme (at will)
- 1 sprig of rosemary (on request)
- 1 teaspoon of salt
- 1/2 teaspoon freshly ground black pepper