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.
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 ingredients ready to assemble: Cut vegetables, par-boiled lamb (still on the bone), lamb broth, and canned tomato products|
according to your taste: Dried oregano, salt, black pepper, paprika,
Aleppo pepper, dash of cayenne pepper, ground coriander seeds, allspice, etc.
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.
cool enough to handle, remove meat from the bones; place meat in a bowl, cover
and refrigerate until the next day.
particles. Place strained cooking liquid in a bowl, cover and refrigerate
above. Store the vegetables in separate plastic food storage bags and
a 9” x 13” baking pan.
lamb broth; discard fat.
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.
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.
serve as a side dish.