Summer Lamb and Vegetable Guvec from Mediterranean Clay Pot Cooking: Traditional and Modern Recipes

Ingredients

• 2 medium tomatoes, grated, plus 3 large tomatoes, thinly sliced
• 1 pound boneless lean lamb shoulder
• ½ teaspoon sugar
• 8 ounces small red potatoes, scrubbed and halved
• 2 teaspoons Turkish sweet red pepper paste
• 12 ounces zucchini, trimmed and cut into 1-inch chunks
• 5 tablespoons extra virgin olive oil
• 2 lemons, thinly sliced
• 1 pound fresh green beans, trimmed
• 1 pound long, thin eggplants
• 4 ounces small shallots, thinly sliced
• 8 ounces small, firm okra pods, rubbed with a towel to remove any fuzz
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• Coarse salt and freshly ground black pepper
• 12 large garlic cloves, 6 thinly sliced and 6 whole
• ½ teaspoon ground allspice