Turkish Lamb and Vegetable Bowl

Sorry, I seem to have lost a handful of photos for this recipe. Basically, it's a stew inspired by a turkish cookbook I have lying around. Lots of vegetables and some lamb, mixed together and put into the stove for some 2 hours. I don't give any amounts here, since I usually cook this completely without any plan. Use what you like or have, but I think the below list makes a good start.

• Lots of different peppers of all colors and sharpnesses
• Aubergines - make that eggplanes for you americans out there
• Alternatively, add some zucchinis - but I'm no big friend of'em
• A spanish onions
• Potatoes
• Large green beans
• Lamb or chicken
• Tomatoes make a nice difference if you like
• Some two beef or soup cubes or powder, or just some broth - about 1 liter.
• Half a jigger full of olive oil
• Salt, pepper, hot paprika

Preparations

Cut most of the stuff in half finger sized pieces. Don't peel the potatoes, just brush them clean and cut them into 4th.

Many people throw away the inner stuff of the peppers, but I usually don't, since most of it cooks away anyways. The paprika peppers, although, I do clean up.

The Cooking

Use a large bowl heat resistant bowl, sway some olive oil along all the sides of the bowl and stratify (??) the different vegetables and the meat.

Add a bit of all the spices after each layer and repeat the whole procedure until the bowl is full or you run out of stuff.

Finally, pour the broth all over the bowl, if you like, add some red wine to it.

Put the bowl into the oven at about 200 degrees celsius. Turn the stuff in the bowl over every 20 minutes or so, and keep in in the oven for at least an hour - the meat will usually take longer - I suggest two hours.

Serve it with some fresh turkish bread. If you don't have really fresh pide, wetten it a bit by slapping it's underside with your wet hand, then put it into the oven for the last 10 minutes your bowl needs.