Gyuvech

Main Dishes | Bulgarian cuisine

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

For meat gyuvech, take thick cuts of meat from young animals (veal, lamb, pork) from the front part or neck.

Ingredients

Fat - 3.5 oz
Onion - 5.3 oz
Salad Potatoes - 17.6 oz
Orange Bell Peppers - 3.5 oz
Chinese green beans - 8.8 oz
Eggplants - 7.1 oz
Lamb - 28.2 oz
Tomatoes - 17.6 oz
Green Peas - 1.8 oz
Parsley - 1.1 oz
Salt - to taste
Ground Black Pepper - to taste
Red Long Chili Peppers - to taste

Step by Step guide

Step 1

Cut the lamb shoulder into large pieces, season with salt, sprinkle with red pepper, and place in a clay or heatproof pot. Pour in heated fat, add the onion, and simmer, stirring occasionally.

Step 2

When the meat becomes tender, add the chopped green beans, peas, potatoes, bell pepper, eggplants, black pepper, and parsley. Mix the gyuvech well, pour in a glass of hot water, and simmer in a hot oven until cooked.