Entree: Turkey – Central Anatolia – Kuzu Kapama (Sealed-pot braised lamb cooked together with seasoned rice)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Additional 15 min

Total 2 hrs 10 min

Ingredients

- 3 lb (1.4 kg) bone-in lamb shoulder, cut into large chunks
- 2 cups (400 g) long-grain rice, rinsed and soaked 20 minutes then drained
- 6 cups (1.4 L) lamb or chicken stock, hot
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 3 garlic cloves, minced
- 3 tbsp (42 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) tomato paste
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) sweet paprika
- ½ tsp (1 g) ground allspice
- 1 bay leaf
- 1 tsp (6 g) kosher salt, plus more to taste
- ½ tsp (1 g) freshly ground black pepper
- Fresh parsley for garnish
- Lemon wedges for serving

Instructions

1. Pat the lamb dry and season generously with salt and pepper. In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat. Brown the lamb pieces in batches until well seared on all sides, 6–8 minutes per batch; remove and set aside.
2. Reduce heat to medium, add the butter to the pot, and sauté the chopped onion until translucent, about 6 minutes. Add the garlic and tomato paste and cook, stirring, 1–2 minutes until fragrant.
3. Stir in the drained rice, cumin, paprika, allspice, and bay leaf, coating the grains in the butter and tomato mixture for 1–2 minutes. Pour in the hot stock, scraping up any browned bits from the bottom of the pot.
4. Return the browned lamb pieces to the pot, arranging them evenly over the rice. Bring to a gentle simmer, then cover the pot tightly (seal with a lid or a layer of foil beneath the lid) and reduce heat to low. Cook gently on the stovetop for 75–90 minutes, or transfer to a preheated 325°F (160°C) oven and bake for 75–90 minutes, until the lamb is very tender and the rice has absorbed the liquid.
5. Remove from heat and let the pot rest, covered, for 15 minutes. Discard the bay leaf, fluff the rice gently around the meat, garnish with chopped parsley, and serve with lemon wedges.