• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking Gorgeous
  • About
    • Privacy Policy
    • Terms and Conditions
    • Contact Us
    • Media Mentions
  • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
menu icon
go to homepage
  • Cozy Soups
  • Recipe Index
  • About
  • Contact Us
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Cozy Soups
    • Recipe Index
    • About
    • Contact Us
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Cooking Gorgeous » All Recipes » Main Dishes

    Guvec (Turkish Lamb Casserole)

    Published: Apr 1, 2022 · Modified: Sep 15, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    Kuzu Guvec is a Turkish Lamb Casserole dish made with lamb and vegetables slowly cooked in an earthenware pot. Same as Baked Prawns (Karides Guvec), this authentic dish has rich, earthy, and smoky aromas, and is low in calories, nutritious and gluten-free.

    guvec served on a plate

    Although lamb is traditionally used to make this delicious stew, you can also use chicken, beef, or fish.

    Jump to:
    • The Origins of Güveç
    • Why This Recipe Works?
    • Ingredients and Substitutes
    • Step-by-Step Instructions
    • Top Tip From the Chef
    • Recipe FAQs
    • Related Recipes
    • Guvec (Turkish Lamb Casserole)

    The Origins of Güveç

    In Turkey, Güveç is also the name of the earthenware pot used for cooking casseroles and stews. 

    These clay pots are dating back to before the Ottoman Empire, the era when the Turkic people were exploring different ways of preparing their dishes.

    The usage of earthenware pots for this kind of stew was popular during the Ottomans as well.

    The dish and the pots were introduced in the Balkans during this time in the region and Güveç became a classic in the Balkan countries as well.

    baked prawn guvec
    Baked Prawns (Karides Güveç) are traditionally topped with cheese

    Love lamb? You might want to check my other delicious lamb recipes out such as Kuzu Tandir Kebab - Turkish Roasted Lamb, Slow Cooked Lamb Ragu, and Turkish Lamb Stew with Chickpeas.

    Why This Recipe Works?

    • This simple lamb casserole dish is full of flavors and is done with a minimum of preparation.
    • You can use any type of meat and vegetables to make this hearty guvec dish, or you can omit the meat and turn it into a delicious vegetarian dish.
    • Guvec is gluten-free as well as low in calories and high in nutrition.
    • You can make this authentic dish a couple of days ahead. It tastes even better when reheated. 

    Ingredients and Substitutes

    labeled picture of ingredients for lamb guvec
    • Lamb - Well-exercised muscles rich in collagen such as the shank, shin, or shoulder are the typical cuts of meat for the Güveç dish. The lamb shoulder is my favorite cut of meat and I use it for my other lamb recipes such as Tavë Kosi (Elbasan Tava), Guvec (Turkish Lamb Casserole), and Sac Kavurma (Turkish Lamb Sauté).
    • Onions - I use button onions or small shallots for the Guvec dish but you can use any onions you have in hand.
    • Tomato paste - It is the staple of Turkish cooking. It adds an umami flavor to the dishes as well as a bright red color. You can find it in Turkish or Middle Eastern shops. You can also buy it online from Amazon.
    • Red pepper paste - Turkish red pepper paste is a rich, delicious paste made with juicy, spicy red peppers and I use it quite often in my Turkish recipes. You can buy it from Turkish or Middle Eastern shops or online from Amazon.
    • Vegetables - This versatile casserole dish can be prepared with many different vegetables such as potatoes, button onions, carrots, eggplants (aubergines), zucchini (courgettes), green peas, okra, runner beans, peppers, and tomatoes.
    • Olive oil - Optional, only use it if you are using a lean cut of meat.
    • Spices - I like keeping it simple but you can add your favorite spices and flavorings such as cumin, paprika, or bay leaves. Adjust the amounts to your taste.

    Step-by-Step Instructions

    Same as Slow Cooked Lamb Tagine, it is essential to cook guvec in a clay pot because of the earthy flavors these pots add to the dish.

    If you do not own a güveç dish or any other earthenware pot with a lid, you can use a Dutch oven.

    This is a very simple recipe and to achieve the best results, you need to follow a few simple steps:

    Prepare the Vegetables

    Preheat the oven to 180° C (350° F). Peel the button onions (or small shallots) and garlic, and leave them whole. 

    Remove the stalks and seeds from the peppers and slice them roughly.

    peppers are prepared for guvec

    Peel the eggplants/aubergines in a zebra pattern and then cut them into two-centimeter cubes, similar in size to your lamb.

    peeled aubergines are cut in cubes

    Grate the tomatoes or finely blitz them.

    Layer the Clay Pot or Dutch Oven

    Place the lamb at the bottom of the dish and sprinkle on ⅓ of the seasoning and spices.

    The lamb is seasoned with salt, pepper and thyme.

    Mix the vegetables and arrange them on top of the lamb, sprinkle on ⅓ of the spices and seasoning.

    vegetables are spread on top of the lamb

    Combine the rest of the seasoning&spices, tomatoes, tomato & pepper paste, stock, and olive oil (if using) in a bowl and pour it over the vegetables.

    tomato sauce is poured over the vegetables

    Cook the Lamb Guvec

    Cover the dish with a lid. If it doesn't have a lid, cover it first with silicone paper and then tin foil.

    Place the dish in the oven and cook for an hour.

    Remove the lid and cook for another hour, until the meat is soft and tender.

    the guvec is covered with tin foil before baking in the oven

    Do not stir the dish while cooking.

    Take the Güveç out of the oven and let it rest for 20 minutes before serving.

    Check the seasoning and adjust it to your taste.

    guvec is baked for two hours

    Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

    Top Tip From the Chef

    When cooking in a Güveç pot, use very little or no stock/water in the dish as it tastes better when the ingredients cook in their own juices.

    Recipe FAQs

    What to serve with Turkish Kuzu Guvec?

    I usually serve Güveç with a bowl of healthy Bulgur Pilavi (Turkish Bulgur Pilaf), buttery Turkish Rice (Sehriyeli Pilav), or delicious Turkish Bulgur Pilaf with Lentils. You can also serve it with some bread such as fluffy Bazlama (Turkish Flatbread), pillowy Turkish Pide Bread (Ramazan Pidesi), or soft Tawa Naan with Garlic to mop up the juices!

    How to store the leftovers?

    The leftovers will keep for up to five days when refrigerated in an airtight container. Alternatively, you can freeze them for up to three months if you want to keep them longer.

    How many calories are in a portion of lamb guvec?

    There is only 304 kcal in one portion of this delicious lamb casserole dish!

    Related Recipes

    For more scrumptious Lamb Dishes why not try:

    • Sac Kavurma (Turkish Lamb Sauté)
    • Turkish Grilled Lamb Kofta - Izgara Kofte
    • Lamb Shish Kebab
    • Turkish Lamb Stew with Chickpeas

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making this authentic Guvec (Turkish Lamb Casserole) recipe as much as you enjoy eating it! 🙂

    Bon appétit! / Afiyet Olsun!

    Guvec (Turkish Lamb Casserole)

    Ayla Clulee
    Kuzu Guvec is a Turkish Lamb Casserole dish made with lamb meat and vegetables slowly cooked in a clay pot.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 2 hrs
    Total Time 2 hrs 10 mins
    Course Main Course
    Cuisine Mediterranean, Turkish
    Servings 4 people
    Calories 304 kcal

    Equipment

    • 1 kitchen scale
    • 1 measuring spoons
    • 1 Sharp knife
    • 1 guvec
    • 1 Lodge Dutch oven

    Ingredients
     
     

    • 800 g diced shoulder of lamb (or any other marbled cut you like)
    • 5 cloves garlic
    • 10 button onions (or 2 large onions cut in chunks)
    • 1 aubergine (eggplant)
    • 2 Turkish green peppers (or 1 bell pepper or 1 red Romano pepper)
    • 150 g green beans
    • 200 g tomatoes (grated or blitzed)
    • 1 tablespoon tomato paste
    • 1 tablespoon red pepper paste
    • 1 teaspoon dried thyme or oregano
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon flaked chilli (pul biber)
    • 1 ½ teaspoon salt
    • 1 tablespoon olive oil (optional, use it if your meat is lean)
    • 150 ml vegetable stock or chicken stock

    Instructions
     

    Prepare Your Vegetables

    • Preheat the oven to 180 °C (350 °F).
    • Peel the button onions (or small shallots) and garlic, and leave them whole.
    • Remove the stalks and seeds from the peppers and slice them roughly.
    • Peel the aubergines in a zebra pattern and cut them into two-centimetre cubes, similar in size to your lamb.
    • Grate the tomatoes or finely blitz them.

    Layer the Clay Pot or Dutch Oven

    • Place the lamb at the bottom of the dish and sprinkle on ⅓ of the seasoning and spices.
    • Mix the vegetables and arrange them on top of the lamb, sprinkle on ⅓ of the spices and seasoning.
    • Combine the rest of the seasoning&spices, tomatoes, tomato & pepper paste, stock and olive oil (if using) in a bowl and pour it over the vegetables.

    Cook the Lamb Guvec

    • Cover the dish with a lid. If it doesn't have a lid, cover it first with silicone paper and then tin foil.
    • Place the dish in the oven and cook for an hour.
    • Remove the lid and cook for another hour, until the meat is soft and tender. Do not stir the dish while cooking.
    • Take the Güveç out of the oven and let it rest for 20 minutes before serving. Check the seasoning and adjust it to your taste.

    Video

    Notes

    • Although lamb is traditionally used to make this delicious stew, you can also use chicken, beef, or fish.
    • Do not stir the dish while cooking.
    • The leftovers will keep for up to five days when refrigerated in an airtight container.
    • Or you can freeze them for up to three months if you want to keep them longer.
    • There is only 304 kcal in one portion of this delicious lamb casserole dish!
    • You can make this authentic dish a couple of days ahead. It tastes even better when reheated. 

    Nutrition

    Calories: 304kcalCarbohydrates: 25gProtein: 29gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 81mgSodium: 1154mgPotassium: 1109mgFiber: 8gSugar: 12gVitamin A: 1074IUVitamin C: 70mgCalcium: 78mgIron: 4mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

    « Wild Garlic Soup
    Tas Kebabi - Turkish Beef Stew »

    Sign up for Cooking Gorgeous Newsletter to get the latest recipes into your inbox!

    Thank you!

    You have successfully joined our subscriber list.

    .

    Reader Interactions

    Comments

    1. Jenny

      April 07, 2022 at 5:39 pm

      5 stars
      Great recipe! The lamb was so tender. My family loved it!
      It was also very simple to make and I will definitely make it again. Thanks so much.

      Reply
    2. Cara

      April 10, 2022 at 4:32 am

      5 stars
      I made this guvec this evening and it was so good.

      Reply
    3. Scott

      April 11, 2022 at 4:52 am

      5 stars
      That was incredible. The recipe was easy to follow and I’m happy to say by my wife and kids reaction it was a total hit.

      Reply
    4. Lyn

      April 23, 2022 at 8:09 am

      5 stars
      Well, I made it, and it’s absolutely delicious!!! I’ll be making this one again in the future for sure! Thanks for the recipe.

      Reply
    5. Henrietta

      May 06, 2022 at 6:18 pm

      5 stars
      I tried this today and it was delicious! I served it with creamy mashed potatoes. A great recipe. Not too fussy, and very effective.

      Reply
    6. Dawn

      May 14, 2022 at 9:30 am

      5 stars
      Delicious and easy to make. My family loved it!

      Reply
    7. MN

      October 03, 2022 at 12:07 am

      5 stars
      This was delicious! I fell in love with güveç when I visited Turkey last year, and this recipe made it possible for me to recreate it at home. Thanks!

      Reply
      • Ayla Clulee

        October 03, 2022 at 4:00 am

        It is my pleasure, I am very pleased to hear that you love the recipe.
        Best wishes
        Ayla

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Cooking Gorgeous, where delicious recipes and culinary inspiration await you! I'm Ayla, a passionate and professional chef based in the UK, and I'm thrilled to have you here. The kitchen is my happy place and cooking is my therapy. To me, food is more than ingredients and nutrition; it is a language of love, a way of expressing compassion.

    More about me →

    Mediterranean Cookbook

    Soup Recipes

    • Mediterranean Lentil Soup
    • Traditional French Onion Soup
    • Sulu Kofte - Turkish Meatball Soup
    • Wild Garlic Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy
    • FAQs

    Newsletter

    • Sign Up for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2021 Cooking Gorgeous

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT