Kuzu Kapama Recipe

Kuzu kapama (lamb casserole) is a dish I make very often, but for some reason I didn't want to take a photo of this recipe and share it until today. Sometimes I don't share very simple recipes thinking "Oh, everyone knows that already." . I know very well that this is very wrong, but sometimes I still fall into this mistake.

Unlike my tavuk kapma recipe, I make kuzu kapama without tomato paste. This makes the recipe even more practical. The only disadvantage compared to the tavuk kapama recipe is that the lamb takes a little longer to cook. It just requires you to wait. You don't have to stand over it.

I should not forget to mention this. Here in Spain, the lambs are very young because they are slaughtered very early, so the lamb meat is cooked in a very short time. If the lamb you will use is not that young, the cooking time may be longer. After 1.5 hours, you can check whether the meat is cooked well by inserting a fork or knife. Since the rice will cook in a very short time, do not think that it will be cooked more with rice. Make sure that the meat is fully cooked before adding the rice.

Cooking time will vary depending on the tenderness of the lamb as well as the size of the meat pieces. For example, since the leg of lamb is larger, the cooking time will be longer. Therefore, if you want to shorten the cooking time, you can have the shanks sliced at the butcher.

Since kuzu kapama is a dish where meat and rice are cooked together, it is a one-pot dish that does not need any supporting dishes. It will be enough to make some kind of green salad or yoghurt salad on the side.

I covered the baking pan with wax paper, but if you have a baking dish with a lid, covering the lid will be enough, it is not necessary to use wax paper.

Enjoy your meal...

Enjoy your meal...