Guvec (Turkish Lamb Casserole)

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.

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.

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

• 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.

Peel the eggplants/aubergines in a zebra pattern and then cut them into two-centimeter 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.

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

Related Recipes

For more scrumptious Lamb Dishes why not try:

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!

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