Givech

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Lamb or mutton and vegetable casserole from Moldova. Moldovan cuisine has Greek and Byzantine influences.

Ingredients

• 500 g lamb or mutton, cut into cubes
• 2 tablespoons oil
• 250 ml hot water or stock
• 2 large potatoes, peeled and sliced
• 1 carrot, peeled and sliced
• 1 parsnip, peeled and sliced
• 2 onions, peeled and sliced
• 1 aubergine, sliced
• 375 ml tomato juice
• 10 French beans, topped and tailed
• 3 green peppers, sliced
• 1 small cauliflower, broken into florets
• 1 courgette, chopped
• Salt
• 2 tomatoes, chopped
• Garlic, to taste, crushed
• 1 teaspoon parsley, chopped
• 1 teaspoon dill, chopped
• 8 black peppercorns
• Pinch cayenne pepper

Method

1. Heat half the oil in a large pan and fry the meat.
2. Pour the hot water or stock over it.
3. Boil for 20 minutes if using lamb or 50 minutes if using mutton.
4. Pre-heat the oven to 190° C (375° F - gas 5)
5. Meanwhile, in a separate pan, heat the remaining oil and fry the potatoes, carrot, parsnip, onions, garlic and aubergine for a few minutes.
6. Add to the meat, reduce heat and simmer for 10 minutes.
7. Add the tomato juice, beans, peppers, cauliflower, courgette and salt and bring slowly to the boil.
8. Add the tomatoes, herbs, peppercorns and cayenne and mix well.
9. Transfer to a large casserole dish and cook in the oven for 15-20 minutes.

Chef's notes

I see no reason why the whole thing cannot be cooked in a large saucepan on the hob.