Entree: Turkey – Black Sea Turkey – Kuzu Kapama (Slow-braised Black Sea-style lamb cooked in butter and aromatics with rice)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 10 min

Additional 10 min

Total 2 hrs 40 min

Ingredients

- 3 lb (1.36 kg) bone-in lamb shoulder, cut into 6 large pieces
- 6 tbsp (85 g) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, finely chopped (about 10 oz / 280 g)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) ground allspice
- 1 tbsp (15 g) tomato paste (optional, for color)
- 2 cups (370 g) long-grain rice, rinsed until water runs clear
- 3 1/2 cups (830 ml) hot lamb or chicken stock, or water
- 1 bay leaf
- 2 tbsp (8 g) chopped fresh parsley for garnish
- Lemon wedges for serving

Instructions

1. Season the lamb pieces with 1 tsp salt and 1/2 tsp pepper. Heat 2 tbsp vegetable oil and 3 tbsp butter in a heavy, ovenproof Dutch oven over medium-high heat. Brown the lamb on all sides in batches until richly colored, 6–8 minutes per batch; transfer browned pieces to a plate.
2. Reduce heat to medium. Add the remaining 3 tbsp butter to the pot, add the chopped onions and cook until soft and lightly golden, about 6–8 minutes. Stir in the tomato paste (if using) and cook 1 minute. Add the ground allspice and stir to combine.
3. Add the rinsed rice to the pot and stir to coat in the butter and onion mixture, toasting lightly for 2 minutes. Return the lamb pieces to the pot, nestling them among the rice.
4. Pour in the hot stock (or water) so it just covers the rice and meat, add the bay leaf, and bring to a gentle simmer. Skim any excess foam or fat from the surface.
5. Cover the pot and transfer to a preheated 325°F (160°C) oven. Bake until the lamb is tender and rice is cooked, about 1 hour 45 minutes to 2 hours. Check once after 1 hour 15 minutes: if the liquid is nearly absorbed but meat needs more time, add up to 1/2 cup (120 ml) hot water.
6. Remove from oven, discard the bay leaf. Let rest covered 10 minutes. Adjust seasoning to taste. Garnish with chopped parsley and serve with lemon wedges.