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

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Gouvaj (Lamb/Vegetable Casserole
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Gouvaj (Lamb/Vegetable Casserole
 
 
 
Serves 6
 
Serves 6
  
 
Ingredients:
 
Ingredients:
  
 
+
3 lbs. lamb neck bones, or lamb stew, bone-in (shoulder preferred)
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. 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
 
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
 
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
 
5 large Italian green peppers, trimmed and coarsely chopped into strips
 
 
1 large onion, halved and sliced into crescents
 
1 large onion, halved and sliced into crescents
 
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1 28oz can of stewed plum tomatoes, halved
2 28oz cans of stewed plum tomatoes, halved
 
 
 
 
1 bunch whole parsley, de-stemmed
 
1 bunch whole parsley, de-stemmed
 
 
8 cloves garlic, whole
 
8 cloves garlic, whole
 
 
1 6 oz. can of tomato paste, diluted with 4 cups water
 
1 6 oz. can of tomato paste, diluted with 4 cups water
 
 
1 tbsp. salt
 
1 tbsp. salt
 
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¼ tsp. ground black pepper
¼ tsp. black pepper
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¼ tsp. ground red pepper
 
 
¼ tsp. red pepper
 
 
 
  
 
Directions:
 
Directions:
  
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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.
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3. Add meat to the roasting pan.
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4. Pour diluted tomato paste over all, and sprinkle with black and red pepper
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5. Bake covered for 1 hour in an oven heated to 350º F..
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6. Remove from oven, stir meat and vegetables, and bake uncovered for 2 hours more.
  
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.
+
Optional: Use boneless lamb (shoulder preferred) to save on preparation and cooking time.

Revision as of 03:28, 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 boneless lamb (shoulder preferred) to save on preparation and cooking time.