| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Turkish |
Turkish, Lamb, Potatoes, Middle east, Meats |
6 |
Servings |
INGREDIENTS
|
|
Olive oil |
| 2 |
md |
Onions |
| 3 |
|
Garlic cloves |
| 6 |
lg |
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."
A Message from our Provider:
“He who kneels before God can stand before anyone.”