A traditional Kuzu Kapama in which lamb is slowly cooked with onions and lettuce, then layered with rice and finished in the oven. The meat juices enrich the rice, making this a classic for guest tables and large evening meals.
Melt the butter in a large pot and sauté the onions until golden. Add the lamb and cook over medium heat until it releases its juices and they evaporate.
Add the salt and black pepper, then pour in a little water. Cover and cook over low heat until the meat is tender. Add the lettuce during the final 5 minutes.
Melt the butter in a separate pot and sauté the rice for a few minutes. Add the hot water; once it comes to a boil, cook over low heat until the water is absorbed.
Layer the meat and then the rice in an ovenproof dish. Bake in a preheated oven until the top is lightly browned, then serve hot.
Important: Kapama gets its flavor from slowly cooking in the meat’s own juices, so keep the heat low and do not rush it. Attention: Cover the pot tightly when placing the rice in the oven; escaping steam can dry it out. Allergen: According to the ingredient list, this dish contains milk and dairy products. Check packaged product labels for other allergens.
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