Gyuvech
Main Dishes • Bulgarian
Description
For meat gyuvech, take thick cuts of meat from young animals (veal, lamb, pork) from the front part or neck.
Ingredients
- Fat 5 oz
- Onion 5 oz
- Salad Potatoes 20 oz
- Orange Bell Peppers 5 oz
- Chinese green beans 10 oz
- Eggplants 5 oz
- Lamb 30 oz
- Tomatoes 20 oz
- Green Peas 0 oz
- Parsley 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Red Long Chili Peppers to taste
Step-by-Step Guide
Step 1
Cut the lamb shoulder into large pieces, season with salt, sprinkle with red pepper, and place in a clay or heatproof pot. Pour in heated fat, add the onion, and simmer, stirring occasionally.
Step 2
When the meat becomes tender, add the chopped green beans, peas, potatoes, bell pepper, eggplants, black pepper, and parsley. Mix the gyuvech well, pour in a glass of hot water, and simmer in a hot oven until cooked.
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