Entree: Turkey – Ottoman Palace Cuisine – Kuzu Kapama (Ottoman-style slow-braised lamb cooked with rice, butter, and warm spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Additional 10 min

Total 1 hr 35 min

Ingredients

- 3 lb (1.36 kg) bone-in lamb shoulder, cut into 2–3 in (5–7 cm) pieces
- 6 tbsp (85 g) unsalted butter, divided
- 2 tbsp (30 ml) clarified butter or ghee
- 8 oz (225 g) yellow onion, thinly sliced
- 3 cloves garlic, crushed
- 2 cups (400 g) long-grain rice, rinsed until water runs clear
- 4 cups (960 ml) hot lamb or chicken stock
- 1 tsp (5 g) fine sea salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cinnamon stick (about 2 in / 5 cm)
- 6 whole allspice berries
- 4 whole cloves
- 1 bay leaf
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh flat-leaf parsley, for garnish
- Optional: 1/4 cup (60 g) slivered almonds or toasted pine nuts, for garnish

Instructions

1. Pat the lamb pieces dry and season lightly with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. Heat 2 tbsp (30 ml) clarified butter in a large heavy-bottomed Dutch oven over medium-high heat. Brown the lamb in batches until deeply caramelized on all sides, about 6–8 minutes per batch; transfer browned pieces to a plate.
2. Reduce heat to medium. Add 4 tbsp (55 g) unsalted butter to the pot and melt. Add the sliced onion and cook, stirring, until soft and golden, about 8–10 minutes. Add the crushed garlic and cook 1 minute until fragrant.
3. Stir in the cinnamon stick, allspice, cloves, and bay leaf and cook for 30 seconds to bloom the spices. Return the browned lamb to the pot and toss to coat with the butter-onion mixture.
4. Evenly scatter the rinsed rice over the lamb (do not stir extensively). Carefully pour the hot stock over the rice and lamb so the rice is submerged. Add the lemon juice and remaining 2 tbsp (30 g) unsalted butter dotted over the top.
5. Bring to a gentle simmer, then reduce heat to low, cover tightly, and cook gently until the lamb is tender and the rice is cooked through, about 50–65 minutes. Check once at 30 minutes to ensure liquid level is sufficient; add up to 1/4 cup (60 ml) hot stock or water if the rice appears dry.
6. When tender, remove from heat and let rest, covered, for 10 minutes to allow the rice to steam and flavors to meld. Remove whole spices (cinnamon stick, bay leaf, cloves, allspice) before serving.
7. Fluff the rice gently with a fork, spoon the lamb and rice onto a warmed serving dish, dot with any rendered butter from the pot, and garnish with chopped parsley and toasted nuts if using. Serve hot.