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Kuzu Kapama

Serves 4 to 6 Entree meat

Kuzu Kapama

Kuzu Kapama finds its roots in Turkish springtime kitchens, where family cooks bring this comforting dish to life with care and tradition. As the season changes, the tables are set to celebrate the freshness of new beginnings, and this lamb dish becomes the centerpiece. It's a home-cooked meal that captures the essence of Turkish culinary practices, where salt is judged by hand and fat is used without hesitation.

The dish should taste like a celebration of spring — tender lamb chops, paired with buttery new potatoes, all accented by the freshness of shredded lettuce and dill. The flavors meld seamlessly, with each bite offering a hint of earthiness from the potatoes and a bright lift from the herbs. Generously seasoned with fine sea salt and black pepper, Kuzu Kapama is a dish meant to be shared, inviting everyone at the table to indulge in the simple yet profound pleasures of Turkish cooking.

Ingredients

  • 1 kglamb chops
  • 800 gnew potatoes
  • lettuceshredded
  • dill — chopped
  • 2 tbspbutter
  • to tastefine sea salt and black pepper

Method

  1. Begin by seasoning 1 kg of lamb chops generously with fine sea salt and freshly ground black pepper. Ensure each piece is well-coated by rubbing the seasoning into the meat with your hands. This step enhances the flavor of the lamb and prepares it for browning.
  2. In a large, heavy-bottomed skillet or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Once the butter is foaming, add the lamb chops in a single layer, ensuring they are not overcrowded. Brown the lamb chops on each side until they develop a deep, golden-brown crust, which should take about 3-4 minutes per side. This caramelization adds depth to the flavor of the dish.
  3. While the lamb is browning, wash and halve 800 g of new potatoes. Once the lamb is browned, remove it from the skillet and set aside. Add the potatoes to the same skillet, tossing them in the lamb drippings and butter until they are lightly browned on the edges, about 5 minutes. This step infuses the potatoes with the savory flavors of the lamb.
  4. Return the browned lamb chops to the skillet, nestling them among the potatoes. Add enough water to just cover the bottom of the skillet, creating a shallow braising liquid. Cover the skillet with a tight-fitting lid and reduce the heat to low. Allow the lamb and potatoes to braise gently for about 45 minutes, or until the lamb is tender and the potatoes are cooked through. The lamb should be soft and easy to cut, and the potatoes should be fork-tender.
  5. While the lamb and potatoes are braising, prepare the garnish by shredding a handful of lettuce and chopping a small bunch of dill. Once the lamb is tender, taste the dish and adjust the seasoning with additional salt and pepper if needed. The flavors should be balanced and the lamb should be succulent.
  6. To serve, arrange the lamb chops and potatoes on a large platter. Scatter the shredded lettuce and chopped dill over the top for a fresh contrast. Serve the Kuzu Kapama family-style, accompanied by rice, bread, or a simple salad, inviting everyone to share in this comforting meal.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

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

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