Prep Time: 30 mins
Total Time: 3 hrs 30 mins
Servings: 6
About This Recipe
“This in response to a request, I have not tried it but it sounds wonderful, if you try it please let me know how it is. (From “The Wine and Food of Europe – Marc & Kim Millon). Called Ghivetch.Finally got around to trying this yesterday, served to company and everyone loved it! wish I had tried it sooner, served with a tomato salad and chunks of French bread to sop up the delicious juices.The topping is quite different (for us anyway) kinda like a frittata–very good.)”
Ingredients
4tablespoonsolive oil
2mediumonions, finely chopped
2lbslamb shoulder, cut into 1 1/2 inch cubes
1teaspoondried hot red chili pepper
salt
fresh ground black pepper
water
4mediumpotatoes, peeled and sliced
1mediumeggplant, cut into cubes
3largegreen peppers, sliced into rings
1/2 lbgreen beans
1lbtomato, peeled and sliced
3eggs, beaten
3tablespoonsyogurt
freshly chopped parsley
Directions
Heat half of the oil in a large casserole.
Add onions and sauté until soft and golden.
Add lamb and brown on all sides, (I would add any bones to the browning and into the casserole, to get all the goodness from them, just remove the bones before serving.) Mix in chillies, salt and pepper.
Pour enough water just to cover the meat.
Cover and cook slowly (simmer) for 1 hour.
Add potatoes, eggplant, green peppers and beans to the casserole with enough water to cover ingredients.
Put into preheated oven 350°F for a further 1 hour.
Place tomatoes on top and cook for a further 10 minutes.
Mix eggs, yogurt and parsley together, Pour over the casserole, and return to oven, uncovered until eggs have set and turned golden.
Serve immediately.
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