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Epicurious

Kuzu Kapama

A Turkish specialty. The meat becomes so tender you can pull pieces off with your fingers.

Recipe information

  • Yield

    serves 6

Ingredients

1 leg of young, tender lamb (about 4 pounds)
2 large bunches of scallions, chopped
1 bunch of fresh dill or chervil, finely chopped
1 large onion, quartered
1 cup water
2 tablespoons oil
Salt and pepper

Preparation

  1. Clean the leg of lamb and remove excess fat. Put it in a saucepan or casserole with the scallions, herbs, and onion. Add water and oil, and season with salt and pepper. Cover and simmer gently for about 2 1/2–3 hours, or until very tender, turning the lamb over occasionally, and adding a little more water as necessary.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsTurkishMiddle EasternLeg of LambLambMeatScallionOnionRoot VegetableVegetableDillHerbs & SpicesMainDinnerNut FreeGluten FreeDairy FreeEasyBraiseCookbooks
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