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
  
Ingredients
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Serves 6
  
2 lbs. lamb neck bones, or 1 lb. lamb stew
+
Ingredients:
  
2 lbs. stringbeans, trimmed and halved, lengthwise
 
  
2 lbs. zucchini squash, cut into 1 inch slices
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2 lbs. lamb neck bones, or 1 lb. lamb stew (shoulder is a good choice)
  
1 lb. baby okra, soaked in vinegar, then rinsed well with water
+
2 lbs. string beans, trimmed and halved, lengthwise (or two 14.5 oz cans of pre-cut French style green beans)
  
3 small Italian green peppers, trimmed and quartered
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2 lbs. (or 4 medium size) zucchini squash, cut into 1 inch slices
  
1 large onion, sliced
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1 lb. fresh baby okra (or 1 lb bag, defrosted), soaked in vinegar for at least 1/2 hour, then rinsed well with water
  
½ cup chopped parsley
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5 large Italian green peppers, trimmed and coarsely chopped into strips
 +
 
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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
 
8 cloves garlic, whole
  
1 can tomato paste, diluted with 2 cups water
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1 6 oz. can of tomato paste, diluted with 4 cups water
  
 
1 tbsp. salt
 
1 tbsp. salt
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¼ tsp. red pepper
 
¼ tsp. red pepper
  
Directions
 
  
1. Place meat in the bottom of a roasting pan.
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Directions:
  
2. Add stringbeans, squash, okra, peppers, onion, parsley, garlic
 
  
3. Pour diluted tomato paste over all, and sprinkle the black and red pepper
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1. Place meat in an uncovered saucepan filled with water. Keep on a medium boil, adding water as needed and until the meat falls off the bone. Then discard the bones.
  
4. Bake covered for 1 hour in an oven heated to 350ºF.
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2. Place string beans, squash, okra, peppers, tomatoes, onion, parsley, garlic and salt into a roasting pan. Add the meat on top.
  
5. Remove from oven, stir vegetables, and place meat on top.
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3. Pour diluted tomato paste over all, and sprinkle with black and red pepper
  
6. Bake uncovered for 1 hour more.
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4. Bake covered for 1 hour in an oven heated to 350ºF.
 
 
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
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5. Remove from oven, stir meat and vegetables, and bake uncovered for 2 hours more.
  
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 22:53, 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, adding water as needed and until the meat falls off the bone. Then discard the bones.

2. Place string beans, squash, okra, peppers, tomatoes, onion, parsley, garlic and salt into a roasting pan. Add the meat on top.

3. 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.