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

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Ingredients
 
Ingredients
  
2 lbs. lamb neck bones, or 1 lb. lamb stew
+
2 lbs. lamb neck bones, or 1 lb. lamb stew (shoulder is a good choice)
  
2 lbs. stringbeans, trimmed and halved, lengthwise
+
2 lbs. string beans, trimmed and halved, lengthwise (or two 14.5 oz cans of pre-cut French style green beans)
  
2 lbs. zucchini squash, cut into 1 inch slices
+
2 lbs. (or 4 medium size) zucchini squash, cut into 1 inch slices
  
1 lb. baby okra, soaked in vinegar, then rinsed well with water
+
1 lb. fresh baby okra (or 1 lb bag, defrosted), soaked in vinegar for at least 1/2 hour, then rinsed well with water
  
3 small Italian green peppers, trimmed and quartered
+
5 large Italian green peppers, trimmed and coarsely chopped into strips
  
1 large onion, sliced
+
1 large onion, halved and sliced into crescents
  
½ cup chopped parsley
+
2 28oz cans of stewed plum tomatoes, halved
 +
 
 +
1 bunch whole parsley, de-stemmed
  
 
8 cloves garlic, whole
 
8 cloves garlic, whole
  
1 can tomato paste, diluted with 2 cups water
+
1 6 oz. can of tomato paste, diluted with 4 cups water
  
 
1 tbsp. salt
 
1 tbsp. salt
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Directions
 
Directions
  
1. Place meat in the bottom of 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.
 +
 
 +
2.  Place string beans, squash, okra, peppers, tomatoes, onion, parsley, garlic and salt into a roasting pan.
  
2. Add stringbeans, squash, okra, peppers, onion, parsley, garlic
+
3. Add meat to the roasting pan, first discarding the bones.
  
3. Pour diluted tomato paste over all, and sprinkle the 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.
 
4. Bake covered for 1 hour in an oven heated to 350ºF.
  
5. Remove from oven, stir vegetables, and place meat on top.
+
5. Remove from oven, stir meat and vegetables, and bake uncovered for 2 hours more.
 
 
6. Bake uncovered for 1 hour more.
 
 
 
Serve with crusty bread.
 
 
 
Alternate option: Cook the meat in advance
 
 
 
Directions:
 
 
 
1. Place meat in a stockpot, and cover with water
 
 
 
2. Boil until the meat separates from the bones
 
  
3. Discard the bones, and mix the meat with the vegetables before the second hour of cooking
+
Serve with crusty bread or bulghur pilaf.

Revision as of 17:56, 21 January 2020

Gouvaj (Lamb/Vegetable Casserole Serves 6

Ingredients

2 lbs. lamb neck bones, or 1 lb. lamb stew (shoulder is a good choice)

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

2 28oz cans 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. black pepper

¼ tsp. 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.

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

3. Add meat to the roasting pan, first discarding the bones.

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.

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

Serve with crusty bread or bulghur pilaf.