Guvech with lamb in a pot
4 servings
60 minutes
Gyuvech with lamb in a pot is a traditional Bulgarian dish that embodies the rich flavors of the Balkans. In clay pots, juicy lamb simmers, absorbing the aromas of vegetables—eggplants, zucchini, sweet peppers, and tomatoes. Potatoes add heartiness, while a delicate sauce made from sour milk with egg and flour gives the dish a velvety texture. The baked ingredients fully reveal their flavors, creating a harmony of tenderness and spiciness. Historically, gyuvech was a simple village dish, but its rich taste and nutrition have made it a favorite among gourmets. It pairs perfectly with fresh herbs and a glass of wine, evoking the coziness of home and the warmth of family gatherings. Gyuvech is a culinary journey to the heart of Bulgaria where traditions meet flavor richness.
1
Cut the meat into pieces, season with salt and pepper, add vegetable oil, place in pots, and bake in the oven.
- Mutton: 500 g
- Salt: to taste
- Vegetable oil: 5 tablespoon
2
Sauté the vegetables in a mixture of water and vegetable oil.
- Onion: 3 pieces
- Tomatoes: 4 pieces
- Eggplants: 1 piece
- Zucchini: 1 piece
- Sweet pepper: 3 pieces
- Green beans: 100 g
- Carrot: 1 piece
- Vegetable oil: 5 tablespoon
3
Add vegetables to the meat.
- Onion: 3 pieces
- Tomatoes: 4 pieces
- Eggplants: 1 piece
- Zucchini: 1 piece
- Sweet pepper: 3 pieces
- Green beans: 100 g
- Carrot: 1 piece
4
Cut the potatoes. Add to the meat with vegetables. Salt and drizzle with oil. Bake in the oven for 20 minutes.
- Potato: 3 pieces
- Salt: to taste
- Vegetable oil: 5 tablespoon
5
Prepare the sauce: whisk flour, egg, salt, and red pepper with sour milk.
- Wheat flour: 2 tablespoons
- Chicken egg: 4 pieces
- Salt: to taste
- Red chilli pepper: 1 piece
- Sour milk: to taste
6
Pour sauce into each pot and bake until done
- Sour milk: to taste