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

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Gouvaj (Lamb/Vegetable Casserole)
 
  
Serves 6
+
Gouvaj (Lamb/Vegetable Casserole Serves 6
  
 
Ingredients
 
Ingredients
  
2 lbs. lamb neck bones
+
2 lbs. lamb neck bones, or 1 lb. lamb stew
  
2 lbs. string beans, trimmed and halved, lengthwise
+
2 lbs. stringbeans, trimmed and halved, lengthwise
  
 
2 lbs. zucchini squash, cut into 1 inch slices
 
2 lbs. zucchini squash, cut into 1 inch slices
  
1 lb. okra, soaked in vinegar, then rinsed well with water
+
1 lb. baby okra, soaked in vinegar, then rinsed well with water
  
 
3 small Italian green peppers, trimmed and quartered
 
3 small Italian green peppers, trimmed and quartered
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¼ tsp. red pepper
 
¼ tsp. red pepper
  
 
+
Directions
Directions:
 
  
 
1. Place meat in the bottom of a roasting pan.
 
1. Place meat in the bottom of a roasting pan.
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2. Add stringbeans, squash, okra, peppers, onion, parsley, garlic
 
2. Add stringbeans, squash, okra, peppers, onion, parsley, garlic
  
3. Pour diluted tomato paste and sprinkle black and red pepper over all.
+
3. Pour diluted tomato paste over all, and sprinkle the black and red pepper
  
4. Bake covered for 1 hour in an oven pre-heated to 350ºF.
+
4. Bake covered for 1 hour in an oven heated to 350ºF.
  
5. Bake uncovered for 1 hour more.
+
5. Remove from oven, stir vegetables, and place meat on top.
  
 +
6. Bake uncovered for 1 hour more.
  
 
Serve with crusty bread.
 
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

Latest revision as of 01:11, 9 June 2019

Gouvaj (Lamb/Vegetable Casserole Serves 6

Ingredients

2 lbs. lamb neck bones, or 1 lb. lamb stew

2 lbs. stringbeans, trimmed and halved, lengthwise

2 lbs. zucchini squash, cut into 1 inch slices

1 lb. baby okra, soaked in vinegar, then rinsed well with water

3 small Italian green peppers, trimmed and quartered

1 large onion, sliced

½ cup chopped parsley

8 cloves garlic, whole

1 can tomato paste, diluted with 2 cups water

1 tbsp. salt

¼ tsp. black pepper

¼ tsp. red pepper

Directions

1. Place meat in the bottom of a roasting pan.

2. Add stringbeans, squash, okra, peppers, onion, parsley, garlic

3. Pour diluted tomato paste over all, and sprinkle the black and red pepper

4. Bake covered for 1 hour in an oven heated to 350ºF.

5. Remove from oven, stir vegetables, and place meat on top.

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