Gouvaj (Lamb, vegetable casserole)

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Gouvaj (Lamb/Vegetable Casserole Serves 6


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


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


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