Entree: Turkey – Adana & Cukurova – Kuzu Kapama (Slow-sealed lamb stew braised in butter and spices, traditionally cooked until very tender and served with rice)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 45 min

Total 2 hrs 10 min

Ingredients

- 3 lb (1.36 kg) bone-in lamb shoulder, trimmed and cut into large chunks
- 2 medium onions, about 10 oz (280 g), thinly sliced
- 6 cloves garlic, minced (about 18 g)
- 6 tbsp (85 g) unsalted butter
- 2 tbsp (30 g) tomato paste
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 1 tsp (2 g) crushed red pepper flakes, adjust to taste
- 1/2 tsp (1 g) ground black pepper
- 2 bay leaves
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) lemon juice
- 3 cups (720 ml) hot lamb or beef stock
- 1 1/2 cups (300 g) long-grain rice, rinsed and drained
- 2 tbsp (30 ml) olive oil (for finishing, optional)
- Fresh parsley or flat-leaf parsley, chopped, for garnish

Instructions

1. Pat the lamb pieces dry and season with 1 tsp salt and 1/2 tsp black pepper. In a heavy Dutch oven over medium-high heat, add 2 tbsp butter and brown the lamb in batches until well seared on all sides; remove and set aside.
2. Reduce heat to medium, add remaining butter and the sliced onions; cook until soft and beginning to caramelize, about 8–10 minutes. Add the minced garlic and tomato paste and cook 1–2 minutes until fragrant.
3. Stir in ground cumin, paprika, crushed red pepper, and bay leaves. Return the lamb to the pot, add the hot stock and lemon juice, bring to a simmer, then reduce heat to low and cover tightly.
4. Braise gently for 1 1/2 to 2 hours, or until lamb is very tender and nearly falling from the bone. Taste and adjust seasoning.
5. When lamb is nearly done, in a separate saucepan bring 2 cups (480 ml) of the braising liquid to a boil. Add rinsed rice, 1/2 tsp salt, reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 15–18 minutes.
6. To serve, nestle the braised lamb over the pilaf or alongside, spoon some of the reduced braising juices over the meat and rice, drizzle with olive oil if using, and garnish with chopped parsley.