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Arni Kapama

Serves 4 to 6 Entree meat

Arni Kapama

Arni Kapama traces its roots to the Greek communities of Constantinople, where it graces the table in countless family homes. This dish is a staple, a comforting presence during festive occasions and intimate Sunday lunches. The recipe has been passed down through generations, capturing the essence of Greek culinary tradition with its simple yet profound use of ingredients.

The taste of Arni Kapama is rich and warming, with tender lamb simmered in a tangy tomato sauce, gently spiced with cinnamon and bay leaves. The boldness of red wine mingles harmoniously with the olive oil, creating a luscious texture that coats each piece of meat. A final touch of lemon adds brightness, balancing the dish's deep flavors.

Ingredients

  • 1 kglamb — cubed
  • 400 gtomatoes
  • 1 stickcinnamon
  • 100 mlred wine
  • 80 mlolive oil
  • 2bay leaves
  • to tastefine sea salt and black pepper

Method

  1. Begin by seasoning the 1 kg of lamb generously with fine sea salt and freshly ground black pepper. Ensure each piece is evenly coated to enhance the flavor throughout the cooking process.
  2. Heat 80 ml of olive oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the lamb pieces in batches, avoiding overcrowding. Brown each piece on all sides until they develop a deep, golden-brown crust. This step is crucial for building the rich flavor base of the dish.
  3. Once all the lamb is browned, return all pieces to the pot. Pour in 100 ml of red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to simmer for a couple of minutes until it reduces slightly and the alcohol aroma dissipates.
  4. Add 400 g of chopped tomatoes to the pot, along with 1 stick of cinnamon and 2 bay leaves. Stir to combine, ensuring the lamb is nestled into the sauce. This combination will infuse the dish with a warm, aromatic flavor.
  5. Reduce the heat to low, cover the pot, and let the lamb braise gently. Stir occasionally, and cook until the lamb is tender and the sauce has thickened, which should take about 1.5 to 2 hours. The lamb should be fork-tender and the sauce rich and aromatic.
  6. Taste the sauce and adjust the seasoning with more salt and black pepper if needed. Remove the cinnamon stick and bay leaves before serving.
  7. Serve the Arni Kapama hot, accompanied by potatoes, rice, or bread to soak up the flavorful sauce. A squeeze of fresh lemon juice can be added at the table for a bright finish.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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