A traditional kapama recipe in which lamb is slow-cooked with onion and lettuce, then baked in the oven together with rice pilaf. The rich flavor created as the meat's juices seep into the rice makes this a classic for guest tables and large dinner gatherings.
Melt the butter in a wide pot and sauté the onions until they turn pink; add the lamb and cook over medium heat until it releases its liquid and reabsorbs it.
Add salt and black pepper along with a little water, cover with a lid, and cook over low heat until the meat is tender; add the lettuce in the last 5 minutes.
In a separate pot, melt the butter and sauté the rice for a few minutes; add hot water and once it boils, cook over low heat until the water is absorbed.
Layer the meat and then the pilaf into a baking dish, bake in a preheated oven until the top is lightly browned, and serve hot.
Important: The flavor of kapama comes from the meat slowly cooking in its own juices; don't rush it by raising the heat. Caution: Seal the pot lid tightly when putting the rice in the oven — if steam escapes, the rice dries out.
If you add the lettuce last, it keeps its color and doesn't wilt and fall apart too much.
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