Kuzu Kapama (Braised Lamb)

Name: Kuzu Kapama (Braised Lamb)
Cook time: 150 min
Total time: 150 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1.2 kg Bone-in Lamb Shoulder, or breast, cut into large chunks; 12 Spring Onions, scallions; white and green parts, cut into 4–5 cm pieces; 1 head of Lettuce, romaine or curly, roughly chopped; 250g Peas, shelled, fresh or frozen; 2 tbsp Unsalted Butter; 1 tbsp Olive Oil; 500ml Water, or light lamb or chicken stock; 1 lemon of Lemon Juice, juiced; 1 tsp Salt, or to taste; 1/2 tsp Pepper (Black), freshly ground; 1 small bunch of Dill, fresh, finely chopped; 7 Mint Leaves, fresh, finely chopped

Kuzu Kapama is a slow-braised, comforting lamb dish with deeply caramelized meat and a silky, herb-bright sauce. The bone-in shoulder cooks until fall-apart tender in butter and olive oil, while spring onions, peas and delicate lettuce add sweetness and texture. A splash of lemon and a scatter of dill and mint lift the rich braise for a fresh, irresistible finish.

Kuzu Kapama is a slow-braised, comforting lamb dish with deeply caramelized meat and a silky, herb-bright sauce. The bone-in shoul... Show more

Traditional Turkish Recipe

Health Grade

A · Excellent

Time

2 hrs30 min

Price

3,91 €

Calories

804 kcal

healthy

one pot

gluten free

high protein

Method

Prep the ingredients

If your Bone-in Lamb Shoulder is in one piece, cut it into large chunks, about 5 to 6 cm across. Rinse the Lettuce well and dry it, then roughly chop it; trim the Spring Onions into 4–5 cm lengths, keeping the white and green parts together, and finely chop the Dill and Mint Leaves. Pat the lamb dry with paper towels so it will brown well.

Season and brown

Season the lamb all over with the Salt and Black Pepper. Warm the Olive Oil and Unsalted Butter in a heavy lidded pot over medium-high heat, then brown the lamb in batches for 3 to 4 minutes per side until a deep brown crust forms. Transfer the browned pieces to a plate and keep going until everything is nicely colored.

Build the braise

Lower the heat to medium, add the spring onions, and cook, stirring, for 2 to 3 minutes until they start to soften. Add the lettuce and keep stirring for another 2 minutes until it collapses and turns glossy. Pour in the Water — or light lamb or chicken stock — and scrape up any browned bits from the bottom of the pot.

Braise the lamb

Return the lamb and any juices to the pot, nestling the pieces into the liquid. Cover and simmer very gently for 45 minutes, then turn the pieces over and simmer for another 45 minutes until the meat is fork-tender and starting to loosen from the bone. Keep the heat low enough that the pot only bubbles lazily.

Add peas and lemon

Stir in the Peas and simmer for 8 to 10 minutes until they are bright green and tender. Uncover, stir in the Lemon Juice, and let it bubble for 2 to 3 minutes so the juices taste fresh and lightly tangy. Taste and adjust the seasoning with a little more salt and pepper if needed.

Finish and serve

Take the pot off the heat and fold in the chopped dill and mint. Spoon the lamb, spring onions, lettuce, peas, and plenty of pan juices into warm bowls, and serve right away.