Kuzu Kapama

Kuzu Kapama Recipe - Traditional Lamb Stew from Turkey

Region / culture: Turkey | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Kuzu Kapama is a traditional Turkish dish that features tender leg of lamb roasted with vegetables. This hearty and flavorful dish is perfect for a special occasion or a family dinner.

History

Kuzu Kapama has been a popular dish in Turkish cuisine for centuries. It is often served during holidays and celebrations, as it is a dish that brings people together around the table.

Ingredients

olive oil
2 medium onions
3 garlic cloves
6 large firm potatoes
4 sprigs of parsley
salt
freshly ground black pepper
2.25 kg leg of lamb
light stock

How to prepare

Finely chop the onions, garlic, and parsley.
Peel and slice the potatoes, and slice the tomatoes.
Preheat the oven to 230°C/450°F/Gas 8.
Grease a large roasting pan with olive oil.
Mix together the chopped onions and 0.67 of the garlic.
Sprinkle half of the onion and garlic mixture over the bottom of the roasting pan.
Arrange the tomato and potato slices in an overlapping layer in the pan.
Sprinkle generously with the chopped parsley, and season with salt and pepper to taste.
Sprinkle the remaining onion and garlic mixture over the top, and pour 4 tbsp of stock over the vegetables.
Rub the leg of lamb with the remaining garlic, and season with salt and pepper.
Place the lamb on top of the bed of vegetables in the roasting pan.
Put the roasting pan in the preheated oven.
Immediately reduce the heat to 175°C/350°F/Gas 4.
Roast the lamb for about 2 hours (25 minutes per pound), basting it occasionally with the stock.

Variations

You can use beef or chicken instead of lamb for a different flavor.
Add a splash of red wine to the stock for a richer taste.

Cooking Tips & Tricks

Make sure to baste the lamb with the stock regularly to keep it moist and flavorful.

- You can add other vegetables like carrots or bell peppers to the roasting pan for added flavor.

- Let the lamb rest for a few minutes before slicing to allow the juices to redistribute.

Serving Suggestions

Serve Kuzu Kapama with a side of rice or crusty bread to soak up the delicious juices.

Cooking Techniques

Roasting

Ingredient Substitutions

You can use lamb shoulder or beef chuck roast instead of leg of lamb.

- Use vegetable broth instead of light stock.

Make Ahead Tips

You can prepare the vegetables and marinate the lamb ahead of time, then roast it just before serving.

Presentation Ideas

Serve Kuzu Kapama on a large platter garnished with fresh parsley and lemon wedges.

Pairing Recommendations

Pair Kuzu Kapama with a light and fruity red wine like Pinot Noir or a crisp white wine like Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Calories per serving: 500

Carbohydrates

Carbohydrates: 30g per serving

Fats

Fats: 20g per serving

Proteins

Proteins: 40g per serving

Vitamins and minerals

Kuzu Kapama is rich in vitamins and minerals, including Vitamin A, Vitamin C, Iron, and Potassium.

Alergens

Allergens: None

Summary

Kuzu Kapama is a well-balanced dish that provides a good source of protein, healthy fats, and essential vitamins and minerals.

Summary

Kuzu Kapama is a delicious and comforting dish that is perfect for a special occasion or a family dinner. With tender roasted lamb and flavorful vegetables, this dish is sure to be a hit at your next meal.

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that I hold close to my heart. It was a warm summer day, and I was visiting my dear friend Fatma in her cozy little village tucked away in the mountains of Turkey. Fatma was known far and wide for her incredible cooking skills, and I always looked forward to our culinary adventures together.

On that particular day, Fatma invited me into her kitchen to help her prepare a traditional Turkish dish called Kuzu Kapama. As soon as I walked in, I was greeted by the intoxicating aroma of garlic, onions, and spices wafting through the air. Fatma had already started marinating the lamb meat in a mixture of olive oil, lemon juice, and a secret blend of herbs and spices.

I eagerly rolled up my sleeves and followed Fatma's expert guidance as we browned the meat in a large pot, adding in chopped vegetables and a generous amount of tomato paste. The sizzle of the ingredients hitting the hot oil filled the kitchen with a symphony of sounds, and I felt a sense of peace and contentment wash over me.

As the dish simmered on the stove, Fatma regaled me with stories of how she learned to make Kuzu Kapama from her own grandmother, who had passed down the recipe through generations. She spoke of the importance of using fresh, locally sourced ingredients and taking the time to let the flavors meld together to create a truly unforgettable dish.

I listened intently, soaking in every word, and felt a deep connection to the recipe and the history behind it. The sense of tradition and heritage that surrounded Kuzu Kapama captivated me, and I knew in that moment that I had stumbled upon something truly special.

After hours of simmering, the dish was finally ready, and Fatma and I sat down together to enjoy the fruits of our labor. The tender lamb meat fell off the bone with a mere touch of the fork, and the rich, savory sauce coated each bite in a blanket of warmth and comfort. The flavors danced on my palate, a perfect harmony of earthy spices and sweet vegetables.

As I savored each mouthful, I felt a sense of gratitude for the opportunity to learn from Fatma and to experience the magic of Kuzu Kapama firsthand. The recipe had woven itself into the fabric of my being, becoming a part of me in a way that only truly special dishes can.

From that day forward, I made it a point to incorporate Kuzu Kapama into my own cooking repertoire, sharing it with friends and family and passing down the recipe just as Fatma had done for me. Each time I prepare the dish, I am transported back to that warm summer day in Fatma's kitchen, surrounded by love, laughter, and the intoxicating aroma of spices and herbs.

Kuzu Kapama has become more than just a recipe to me – it is a symbol of tradition, of heritage, and of the power of food to bring people together and create lasting memories. And for that, I am eternally grateful.