| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Turkish |
Lamb, Meats, Middle east, Potatoes, Turkish |
6 |
Servings |
INGREDIENTS
|
|
Olive oil |
| 2 |
|
Onions |
| 3 |
|
Garlic cloves |
| 6 |
|
Firm potatoes |
| 4 |
|
Parsley sprigs |
|
|
Salt |
|
|
Black pepper, freshly ground |
| 2 1/4 |
kg |
Leg of lamb |
|
|
Light stock |
INSTRUCTIONS
Chop the onions, garlic and parsley finely. Peel and slice the
potatoes and slice the tomatoes. Preheat the oven to 230C/450F/Gas 8.
Liberally grease a large roasting pan with olive oil. Mix together the
chopped onions and 2/3 of the garlic. Sprinkle half the mixture over
the bottom of the roasting pan. Arrange the tomato and potato slices
in an overlapping layer in the pan. Sprinkle generously with the
chopped parsley and salt and pepper to taste. Sprinkle the remaining
onions and garlic mixture over the top and pour over 4 tablespoons of
stock. Rub the leg of lamb with the remaining garlic and salt and
pepper. Place the lamb on the bed of vegetables and put it in the
oven. Immediately reduce the heat to 175C/350F/Gas 4 and roast the
lamb for about 2 hours (25 minutes to the pound), basting it
occasionnally with the stock. "Kuzu Kapama is a traditional dish
eaten all over Turkey. Because few homes in the small towns and
villages have ovens the dish is prepared in the morning, taken to the
local bakery to be cooked and collected in the evening in time for
dinner."
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