Guvech
6 servings
70 minutes
Gyuvech is a traditional Bulgarian dish filled with the aromas of fresh vegetables and tender lamb. Its history traces back to the rural homes of Bulgaria, where meat was slowly stewed with seasonal vegetables in clay pots, revealing their natural flavors. Gyuvech surprises with a richness of textures: soft lamb absorbs the juices of tomatoes and eggplants, while beans and potatoes add density. Spicy seasonings provide warmth, and parsley refreshes the taste. This versatile dish is perfect for a cozy family dinner, especially on cool evenings. It is simply prepared: ingredients are placed in a heatproof dish and slowly simmered in the oven, allowing the aroma to develop and turning ordinary ingredients into a gastronomic masterpiece.
1
Cut the lamb shoulder into large pieces, salt, sprinkle with red pepper, and place in a clay or heat-resistant pot. Pour in heated fat, add onion, and simmer, stirring occasionally.
- Mutton: 800 g
- Salt: to taste
- Ground red pepper: to taste
- Fat: 100 g
- Onion: 150 g
2
When the meat becomes tender, add chopped green beans, peas, potatoes, peppers, eggplants, black pepper, and parsley. Mix the stew well, pour in a glass of hot water, and simmer in a hot oven until done.
- Green beans: 250 g
- Green peas: 50 g
- Potato: 500 g
- Sweet pepper: 100 g
- Eggplants: 200 g
- Ground black pepper: to taste
- Parsley: 30 g