Difference between revisions of "Gouvaj (Lamb, vegetable casserole)"

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Gouvaj (Lamb/Vegetable Casserole Serves 6
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Gouvaj (Lamb/Vegetable Casserole
 +
Serves 6
  
Ingredients
+
Ingredients:
  
2 lbs. lamb neck bones, or 1 lb. lamb stew (shoulder is a good choice)
+
3 lbs. lamb neck bones, or lamb stew, bone-in (shoulder preferred)
  
 
2 lbs. string beans, trimmed and halved, lengthwise (or two 14.5 oz cans of pre-cut French style green beans)
 
2 lbs. string beans, trimmed and halved, lengthwise (or two 14.5 oz cans of pre-cut French style green beans)
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1 large onion, halved and sliced into crescents
 
1 large onion, halved and sliced into crescents
  
2 28oz cans of stewed plum tomatoes, halved
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1 28oz can of stewed plum tomatoes, halved
  
 
1 bunch whole parsley, de-stemmed
 
1 bunch whole parsley, de-stemmed
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1 tbsp. salt
 
1 tbsp. salt
  
¼ tsp. black pepper
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¼ tsp. ground black pepper
  
¼ tsp. red pepper
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¼ tsp. ground red pepper
  
Directions
 
  
1. Place meat in an uncovered saucepan filled with water. Keep on a medium boil until the meat falls off the bone, adding water as it reduces.
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Directions:
  
2. Place string beans, squash, okra, peppers, tomatoes, onion, parsley, garlic and salt into a roasting pan.
+
1. Place meat in an uncovered saucepan filled with water. Keep on a medium boil until the meat falls off the bone, adding water as it reduces. Discard the bones.
  
3. Add meat to the roasting pan, first discarding the bones.
+
2. Place string beans, squash, okra, peppers, tomatoes, onion, parsley, garlic and salt into a roasting pan.
 +
 
 +
3. Add meat to the roasting pan.
  
 
4. Pour diluted tomato paste over all, and sprinkle with black and red pepper
 
4. Pour diluted tomato paste over all, and sprinkle with black and red pepper
  
4. Bake covered for 1 hour in an oven heated to 350ºF.
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5. Bake covered for 1 hour in an oven heated to 350º F..
 +
 
 +
6. Remove from oven, stir meat and vegetables, and bake uncovered for 2 hours more.
  
5. Remove from oven, stir meat and vegetables, and bake uncovered for 2 hours more.
 
  
Serve with crusty bread or bulghur pilaf.
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Optional: Use 1 lb. boneless lamb (shoulder preferred) to save on preparation and cooking time.

Latest revision as of 03:33, 4 February 2020

Gouvaj (Lamb/Vegetable Casserole Serves 6

Ingredients:

3 lbs. lamb neck bones, or lamb stew, bone-in (shoulder preferred)

2 lbs. string beans, trimmed and halved, lengthwise (or two 14.5 oz cans of pre-cut French style green beans)

2 lbs. (or 4 medium size) zucchini squash, cut into 1 inch slices

1 lb. fresh baby okra (or 1 lb bag, defrosted), soaked in vinegar for at least 1/2 hour, then rinsed well with water

5 large Italian green peppers, trimmed and coarsely chopped into strips

1 large onion, halved and sliced into crescents

1 28oz can of stewed plum tomatoes, halved

1 bunch whole parsley, de-stemmed

8 cloves garlic, whole

1 6 oz. can of tomato paste, diluted with 4 cups water

1 tbsp. salt

¼ tsp. ground black pepper

¼ tsp. ground red pepper


Directions:

1. Place meat in an uncovered saucepan filled with water. Keep on a medium boil until the meat falls off the bone, adding water as it reduces. Discard the bones.

2. Place string beans, squash, okra, peppers, tomatoes, onion, parsley, garlic and salt into a roasting pan.

3. Add meat to the roasting pan.

4. Pour diluted tomato paste over all, and sprinkle with black and red pepper

5. Bake covered for 1 hour in an oven heated to 350º F..

6. Remove from oven, stir meat and vegetables, and bake uncovered for 2 hours more.


Optional: Use 1 lb. boneless lamb (shoulder preferred) to save on preparation and cooking time.