Entree: Turkey – Aegean Turkey – Kuzu Kapama (Slow-braised Aegean-style lamb cooked with rice, vegetables, and olive oil)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 40 min

Additional 10 min

Total 2 hrs 15 min

Ingredients

- 3 lb (1.36 kg) bone-in lamb shoulder, cut into large chunks
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 large onions, thinly sliced
- 3 garlic cloves, crushed
- 2 medium carrots, peeled and sliced
- 2 tbsp (30 g) tomato paste
- 1 cup (200 g) long-grain rice, rinsed and drained
- 1/2 cup (120 ml) dry white wine
- 2 cups (480 ml) hot lamb stock or water
- 1 cup (240 g) chopped ripe tomatoes or canned diced tomatoes, drained
- 1 tsp (5 g) dried oregano
- 2 bay leaves
- 1 small cinnamon stick (about 2 inches)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- Juice of 1 lemon, about 2 tbsp (30 ml)
- 1/4 cup (15 g) chopped fresh flat-leaf parsley
- 2 tbsp (30 ml) extra-virgin olive oil for finishing

Instructions

1. Pat the lamb pieces dry and season with salt and pepper. In a large heavy pot or Dutch oven over medium-high heat, warm 3 tbsp (45 ml) olive oil. Brown the lamb in batches until well caramelized on all sides, about 6–8 minutes per batch; remove and set aside.
2. Reduce heat to medium, add the sliced onions and cook until soft and translucent, about 6 minutes. Add the garlic and carrots and cook 2–3 minutes more. Stir in the tomato paste and cook 1–2 minutes to deepen flavor.
3. Return the lamb to the pot, add the wine and scrape up any browned bits from the bottom. Add the chopped tomatoes, oregano, bay leaves, cinnamon stick, and hot stock; bring to a gentle simmer. Cover, reduce heat to low, and simmer gently for 60–75 minutes, or until the lamb is just tender.
4. Remove the lid, stir in the rinsed rice, spread it evenly in the pot, and adjust seasoning. Add any additional hot stock so the rice is submerged by about 1/4 inch (6 mm). Cover tightly and simmer on very low heat for 18–22 minutes, until rice is cooked and liquid is absorbed.
5. Turn off the heat and let the pot rest, covered, for 10 minutes. Discard the cinnamon stick and bay leaves, gently fluff the rice with a fork, stir in lemon juice, chopped parsley, and 2 tbsp (30 ml) extra-virgin olive oil. Serve warm.