Kuzu Kapama (Lamb, Spring Onion and Little Gem Lettuce Braise)
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Ingredients
- 450 g diced lamb shoulder
- 100 g spring onions, sliced
- 2 little gem lettuce
- 2 garlic cloves
- 1 lemon, juiced
- 2 tbsp olive oil
- 300 ml lamb stock
- 2 tbsp fresh dill, chopped
Nutrition (per serving)
- Calories
- 355 kcal
- Protein
- 21 g
- Carbohydrate
- 3.6 g
- of which sugars
- 1.9 g
- Fat
- 28.6 g
- of which saturates
- 10.6 g
- Fibre
- 2.8 g
- Salt
- 0.82 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the diced lamb shoulder for 6-8 minutes.
- 2
Add the garlic cloves and half the spring onions and cook for 3 minutes.
- 3
Pour in the lamb stock, cover and simmer for 1 hour until the lamb is tender.
- 4
Quarter the little gem lettuces and stir them into the pan with the remaining spring onions; cook, covered, for 5 minutes until just wilted.
- 5
Stir in the lemon juice and fresh dill and season with salt and black pepper before serving.
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