Lamb And Vegetable Casserole

(Kuzu Etli Guvec)

500 g lamb, cut in cubes
1 tbsp butter or 2 tbsp extra virgin olive oil
1 medium onion, sliced
2 garlic cloves, sliced
1/2 cup crushed tomatoes canned or 2 large tomatoes sliced
1 small eggplant, peeled, cut in cubes, soaked in salty water for 15 minutes
1 zucchini, ends cut off, sliced
1 cup hot chicken broth
1 tbsp lemon juice
2 medium yellow potato, peeled, cut in small cubes
1/2 cup chickpeas, in a can, rinsed
1/2 tsp dry mint
Salt
Pepper

Preheat the oven to 180 C (375 F). Place the lamb cubes in the casserole, saute without butter or olive oil and cook until all the water evaporates on low heat. Then add the butter or olive oil and onion. Saute for a few more minutes. Place the garlic, eggplant and zucchini over the lamb. Add the crushed tomatoes, lemon juice, mint, salt and pepper into the hot chicken broth. Then pour all over the vegetables.

Cover the casserole and cook in the oven for about 1 hour.

After taking it out, add the potatoes and chickpeas. Mix them, but be careful not to smash the vegetables.

Put back in the oven, cook for another 30-45 minutes until the potatoes soften.

Serve with Pilaf with Almonds and Salad.

* Almost every oven has different settings. That's why you should check the vegetables before given times. You may need to adjust the time or heat. Vegetables shouldn't be over-cooked!