Givech
Lamb or mutton and vegetable casserole from Moldova. Moldovan cuisine has Greek and Byzantine influences.
Givech | |
---|---|
Servings: | Serves 6 |
Calories per serving: | 485 |
Ready in: | 2 hours |
Prep. time: | 30 minutes |
Cook time: | 1 hour 30 minutes |
Difficulty: | |
Recipe author: | JuliaBalbilla |
First published: | 19th January 2013 |
Best recipe reviewMeh! 2/5 Bland, take it or leave it. The Judge |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
- Heat half the oil in a large pan and fry the meat.
- Pour the hot water or stock over it.
- Boil for 20 minutes if using lamb or 50 minutes if using mutton.
- Preheat the oven to 190° C (375° F - gas 5)
- Meanwhile, in a separate pan, heat the remaining oil and fry the potatoes, carrot, parsnip, onions, garlic and aubergine for a few minutes.
- Add to the meat, reduce heat and simmer for 10 minutes.
- Add the tomato juice, beans, peppers, cauliflower, courgette and salt and bring slowly to the boil.
- Add the tomatoes, herbs, peppercorns and cayenne and mix well.
- 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.
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