Turkish Lamb Stew (Kuzu Kapama)
Kuzu Kapama Say it: koo-zoo kah-pah-MAH
Kuzu Kapama is a classic Turkish lamb stew traditionally prepared for Eid al-Fitr and other special occasions. Tender pieces of lamb are slow-cooked with spring onions, garlic, and fresh herbs until meltingly soft. The dish is fragrant with dill and served with its rich broth, offering a comforting and elegant taste of Turkish home cooking that highlights the natural sweetness of young lamb and spring vegetables.
Turkish Lamb Stew (Kuzu Kapama)
Kuzu Kapama
Pronounced koo-zoo kah-pah-MAH
- Serves
- 6
- Prep
- 25 min
- Cook
- 2 hr 30 min
- Total
- 2 hr 55 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Preheat the oven to 325°F (160°C). Pat the lamb pieces dry with paper towels.
Heat the olive oil in a large Dutch oven or heavy ovenproof pot over medium-high heat. Working in batches, brown the lamb on all sides until deeply golden, about 8-10 minutes per batch. Transfer to a plate.
Reduce heat to medium. Add the whole spring onions and garlic cloves to the pot and cook for 4-5 minutes, turning occasionally, until lightly browned and fragrant.
Return the browned lamb to the pot, nestling the pieces among the onions and garlic. Pour in the hot stock, season with salt and black pepper, and bring to a gentle simmer.
Cover the pot with a tight-fitting lid and transfer to the preheated oven. Cook for 2 to 2 1/4 hours until the lamb is very tender and almost falling off the bone.
Remove from the oven and stir in the chopped dill and parsley. Taste and adjust seasoning if needed. Let rest, covered, for 10 minutes before serving.
Serve hot, spooning the lamb, onions, garlic, and generous amounts of broth into shallow bowls. Sprinkle with extra fresh dill.
Regional variants
Some regional versions add quartered potatoes or carrots during the last 45 minutes of cooking. In certain Aegean homes a squeeze of lemon is added at the end for brightness.
Cook's notes
- Ask your butcher to cut the lamb into large 2-inch (5 cm) chunks with the bone in for the most authentic flavor and texture.
- Spring onions are traditional; if unavailable, use young leeks or a mix of pearl onions and scallions, keeping them whole.
- The dish tastes even better the next day after the flavors have melded; gently reheat on the stovetop with a splash of water.
Serve with
Crusty bread or pilaf rice to soak up the fragrant broth, and a simple green salad or cacık (yogurt-cucumber dip).
Make ahead and storage
Can be fully prepared up to 2 days ahead and refrigerated; reheat gently on the stove until piping hot.
