Lamb Guvec Recipe

Marinate the lamb

In a large bowl combine Greek yogurt, 3 tbs olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, cinnamon, red pepper flakes, 1.5 tsp kosher salt and 0.75 tsp black pepper. Whisk until smooth. Add the cut lamb pieces and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight (8–12 hours) for best flavor and tenderness.

Brown the lamb

Remove lamb from refrigerator 30 minutes before cooking to come toward room temperature. Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add 1 tbs olive oil and when shimmering, remove excess marinade from lamb (shake off but don't wipe) and sear pieces in batches so they brown without steaming, about 2–3 minutes per side. Transfer browned pieces to a plate. Do not overcrowd the pan; use multiple batches if necessary.

Braise the lamb

After browning all pieces, return all lamb to the Dutch oven. Add 1⁄4 cup red wine (if using) to deglaze the pan, scraping up browned bits. Add 1⁄2 cup stock and 1 tablespoon tomato paste, stir to combine. Bring to a gentle simmer, reduce heat to low, cover partially and braise until tender, about 60–75 minutes. Check once halfway and spoon pan juices over the meat. If liquid reduces too much, add up to 1⁄4 cup additional stock.

Prepare and sweat aromatics

While lamb begins braising (or before if preferred), heat 2 tbs olive oil in a large skillet over medium heat. Add diced onion and a pinch of salt and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add sliced red pepper and cook 3–4 minutes until beginning to soften.

Cook eggplant and zucchini

Push the onions and peppers to the side, increase heat to medium-high, and add the cubed eggplant. Cook, stirring occasionally, until eggplant begins to brown and soften, about 6–8 minutes. Add the zucchini and cook another 4–5 minutes until it begins to soften but still holds shape. If vegetables are absorbing too much oil, add a splash (1–2 tbs) of stock or water.

Build the ragout

Stir in the tomato paste and cook 1 minute. Add diced tomatoes, 1⁄2 cup stock, dried oregano, 1 tsp kosher salt, 1⁄2 tsp black pepper and 1⁄4 tsp sugar (if tomatoes are very acidic). Bring to a simmer, reduce heat to low, and let the ragout thicken and flavors meld for 12–15 minutes, stirring occasionally.

Finish the ragout

Stir in chopped parsley and mint (if using). Taste and adjust seasoning. If the ragout seems too thick, stir in up to 2 tbs more stock. Keep warm until ready to serve.

When the lamb is fork-tender, spoon the lamb and any braising juices into the vegetable ragout and gently combine. Simmer together for 5–8 minutes so flavors marry. If the combined mixture is too thin, uncover and simmer a few minutes to reduce; if too thick, add a splash of stock.

Transfer to a warm serving dish. Drizzle with 1 tbs olive oil, sprinkle extra chopped parsley, and serve with lemon wedges on the side and a dollop of yogurt or labneh if desired. Serve alongside warm pita, pide, or steamed rice.