Braised Lamb with Lettuce

Sample Dishes from Turkish Cuisine

Braised Lamb with Lettuce (Kuzu Kapama)

Preparation

Place meat in a well covered saucepan. Cover and braise over low heat for 1 hour or until meat is tender. Add pearl onions. Braise for 1 more hour. Cut green onions and carrot into 0.5 cm (1/4-1/5 inch) thick slices. Top meat with vegetables. Sprinkle with salt. Cover and braise for 20 minutes or until vegetables are tender. Cut lettuce leaves into large pieces 5-6 cm (2-2 1/2 inch) long. Add to meat with chopped dill. Cover and cook for 1-2 minutes. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Regional Characteristics:

This dish is prepared in all parts of the country. It is served for lunch or supper with pilaf and cacık. Swiss chard, celery leaves, potatoes are used in some regions.