Kchuch Guevech - Lamb & Veggie Stew
Categories: Meat, Lamb, Armenia, Ethnic, 1-dish, Main dish
Yield: 6 Servings
6 tb Butter
1 c Onion minced
2 lb Boneless lean lamb cubed 1"
1/2 c Water
1/2 lb Green beans trimmed & 1/2'd
2 ea Zucchini scraped
1 ea Eggplant stemmed & peeled
1 lb Boiling potatoes peeled
4 ea Ripe tomatoes
2 ea Green peppers seeded
4 tb Fresh mint
4 tb Fresh dill chopped
4 tb Parsley chopped
Salt & pepper
1 1/2 c Hot water
Trim green beans then slice crosswise.
Slice zucchinis 1 1/2" thick.
Stem & peel & cut eggplants in 2" cubes.
Cut potatoes to same size.
Peel tomatoes, seed & slice 1/4" thick.
Quarter green peppers.
> Pre-heat oven to 350 deg-F.
Melt butter over moderate heat in a heavy casserole.
Add onion then saute until soft but not browned while stirring frequently.
Add meat & continue to saute.
Turn to brown lightly & evenly on all sides.
Add water & salt then simmer 30 mins. until meat is almost tender.
Spread green beans in a layer over meat then follow with layers of zucchini, eggplant, potatoes, tomatoes & green peppers.
Sprinkle with mint, parsley, additional salt & pepper.
Add hot water then bring to a boil on top of stove.
Cover then bake in oven for 1 hr. until meat & vegetables are tender &
have absorbed most of liquid.
Serve with plain rice.
ORIGIN: Dr. Laila Revezian, Yerevan-Armenia, circa 1997