Braised Lamb with Lettuce

Sample Dishes from Turkish Cuisine

Braised Lamb with Lettuce (Kuzu Kapama)

Lamb forearm with bone6 piece1250 gr
Pearl onion (shallots)8-10 piece170 gr
Green Onion8 medium size170 gr
Carrot1 medium size100 gr
Dill1/2 bunch20 gr
Lettuce2-3 leaves40 gr
Salt2 teaspoon12 gr


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)

Energy405 cal
Protein24,9 g
Fat31,2 g
Carbohydrates5 g
Calcium38 mg
Iron2,26 mg
Phosphorus237 mg
Zinc5 mg
Sodium862 mg
Vitamin A2212 iu
Thiamine0,22 mg
Riboflavin0,27 mg
Niacin7,23 mg
Vitamin C5 mg
Cholesterol102 mg

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.