Meat Stew (Etli Güveç)

Meat Stew (Etli Güveç) Recipe: How to Make Etli Güveç?

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.

INGREDIENTS

  • 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

Preparation:

To prepare the casserole, chop the tail fat into small pieces. After peeling the shallots and garlic, leave them whole. Cut the peeled carrots into thin rings. Wash the fresh potato peels in plenty of water after brushing. If you are using small fresh potatoes, cut them into two equal pieces without peeling them.
Oversized ground stew on the stove, heat over low heat. Put the chopped butter in small pieces in the baking dish. Mix with the addition of olive oil until it has melted. Add the diced lamb and start roasting. Put the shallots and garlic in the baking dish and mix. When the meat starts to color, add the sliced carrots. Add pepper and tomato paste and mix with vegetables. Finally put fresh potatoes in the casserole, do not mix. Add the rosemary and fresh thyme to extract the taste. Add salt and freshly ground black pepper, hot water. Cover the drain container after covering it with baking paper. Cook and let cook on low heat. Place the stew in a preheated 200 degree oven with the lid closed. Let it cook for 80-90 minutes. Take the hot casserole out of the oven on a hotplate. After opening the lid, wait until the first temperature is reached. Then serve the stew that you put on the serving plates.