Bulgarian Giuvech


  • A generous handful of okra (whole)
  • A generous handful of green peas
  • A generous handful of diced tomatoes
  • 200g of tomato sauce
  • 1 large diced onion
  • 3-4 garlic cloves (crushed)
  • Dried mint
  • 1/2 a bunch of parsley (chopped)
  • 1 large potatoes (peeled and cubed)
  • 300-400g of lamb shoulder (cubed)
  • 1-2 bell peppers (cubed)
  • 1 aubergine (cubed)


Mix all the ingredients in a casserole dish.
Cover and cook in a non-preheated oven at max temperature for 1 hour.
Turn down the temperature to 180 degrees celsius and continue cooking for another hour.

Serve sprinkled with fresh parsley. 

You Can Cook ©

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