The word guvetsi derives from the turkish word guves, the ceramic tray which is traditionally cooked in. Usually it is meat cooked lengthily in the oven with pasta and/or vegetables.
Ingredients
1 tbsp of olive oil
800 gr lamb cut into pieces
2 red onions cut into small chunks
2 carrots cut into medium pieces
1 leek cut into pieces
1 aubergine cut into pieces
2 zucchini cut into pieces
2 garlic cloves cut into pieces
1/2 glass of white wine
1 and a half can of chopped tomatoes
2 tbsp of tomato paste
500 ml beef stock
500 gr hilopites (greek soup pasta)
1 tbsp thyme
1 tbsp ras el hanout
2 bay leaves
1 cinnamon stick
2 tbsp of sugar
salt and freshly grounded pepper
I heat up the olive oil in a thick-based large saucepan and when it starts bubbling I add the lamb pieces, leaving them to cook until they get a nice brown colour in each side. Then I will add bit by bit the onions, the leeks, the carrots, the zucchinis, the garlic, the ras el hanout and thyme. I stir occasionally and when the vegetables soften I pour in the wine and wait until it evaporates. Then i will add the tomato can and paste, the bay leaves and 500 ml of stock (could use vegetable or beef stock). I reduce the heat, put the lead on and let it cook for an hour at least. When the meet is cooked I will add 500 ml of water , stir everything together and put it in a ceramic tray with the pasta. I cover it with foil and let it cook for 20 minutes or until the pasta is cooked. Mine took longer because either I've put more pasta and less sauce or the tray wasn't big enough.
I should have halfcooked the pasta before bake it i the oven.
