Kuzu kapama (roast lamb with tomatoes and potatoes)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Olive oil | ||
| 2 | mediums | Onions |
| 3 | Garlic cloves | |
| 6 | larges | Firm potatoes |
| 4 | Parsley sprigs | |
| Salt | ||
| Black pepper, freshly ground | ||
| 5 | pounds | Leg of lamb |
| Light stock | ||
Directions
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 ⅔ 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." Source: Jane Grigson (ed.): The World Atlas of Food. A Gourmet's Guide to the Great Regional Dishes of the World. Mitchell Beazley Publishers 1974. This edition: Spring Books, London 1988. ISBN 0 600 55929 7. Typed by Heiko Ebeling.
Submitted By HEIKO EBELING On 07-20-95
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