It’s Gouvedge time again!

Autumn has arrived, for the most-part, in South Carolina. After
4 decades of not being able to differentiate one season from the next in Florida, Doug and
I are finally experiencing, and loving, the cooler temperatures and colorful leaves on the surrounding trees.


To mark the occasion, I decided to celebrate with a a big pan of
Gouvedge. Not familiar with gouvedge? It’s a heart-and-tummy-warming casserole of lamb, vegetables and LOVE!
Gouvedge – hot and ready to serve!

Gouvedge
Serves Many!
Gouvedge ingredients ready to assemble: Cut vegetables, par-boiled lamb (still on the bone), lamb broth, and canned tomato products
Ingredients:

2 lbs. meaty lamb neck bones, trimmed of fat
Lamb broth (See Day 1 preparation for details)
1-6 oz. can tomato paste
1-15 oz. can diced tomatoes with the liquid
1 lb. fresh green beans, end trimmed
2 medium zucchini, cut into large chunks
2 medium eggplants, cut into cubes
1 lb. okra, optional (If okra is large, cut it into smaller
pieces)
2 medium red or orange peppers, seeds removed, and cut into
chunks
1 large onion, sliced
3 cloves garlic, peeled and thinly sliced
A small bunch of Italian flat-leaf parsley, washed
Note: Measure all – or some – of the following seasonings
according to your taste
: Dried oregano, salt, black pepper, paprika,
Aleppo pepper, dash of cayenne pepper, ground coriander seeds, allspice, etc.

Day One Preparation:

Place the lamb bones in a large pot with enough water to
cover bones. Bring to a boil, skimming any residue from the surface during the cooking process. Reduce temperature to medium-low; place a cover, tilted, on the pot.
Cook for 1 to 1 ½ hours, or until the meat is tender enough to easily be removed
from the bones. Periodically check the water level; do not let it all evaporate.
Add more as needed. You should end up with at least 2 cups of broth.
Remove bones from the liquid and place on a plate. Once
cool enough to handle, remove meat from the bones; place meat in a bowl, cover
and refrigerate until the next day.
Strain the liquid from the pot; discard any unwanted
particles. Place strained cooking liquid in a bowl, cover and refrigerate
overnight.
While the lamb cooks, cut all of the vegetables as noted
above. Store the vegetables in separate plastic food storage bags and
refrigerate.

Day Two Preparation:

Preheat the oven to 350°- 375° F (ovens vary). Lightly oil
a 9” x 13” baking pan.

Remove the layer of fat from the surface of the chilled
lamb broth; discard fat.

In a large bowl, dilute the tomato paste with the lamb
broth (there should be about 2 cups). Stir in the diced tomatoes and its liquid.
Mix in the seasonings to taste. Add the lamb and vegetables – EXCEPT for the
okra
. Gently toss to combine.

Evenly spread the lamb-vegetable mixture in the prepared
pan, cover with foil and bake for 45 minutes. Remove foil. If using okra,
add it now
. Mix okra into the gouvedge and bake an additional 45 minutes.

While gouvedge is baking, make rice or bulgur pilaf to
serve as a side dish. 
Crusty bread is required for dipping!




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