Try this Kuzu Kapama (Roast Lamb with Tomatoes and Potatoes) recipe, or contribute your own.
Suggest a better descriptionChop the onions, garlic and parsley finely. Peel and slice the potatoes and slice the tomatoes. Preheat the oven to 230C/450F/Gas 8. Liberally grease a large roasting pan with olive oil. Mix together the chopped onions and 2/3 of the garlic. Sprinkle half the mixture over the bottom of the roasting pan. Arrange the tomato and potato slices in an overlapping layer in the pan. Sprinkle generously with the chopped parsley and salt and pepper to taste. Sprinkle the remaining onions and garlic mixture over the top and pour over 4 tablespoons of stock. Rub the leg of lamb with the remaining garlic and salt and pepper. Place the lamb on the bed of vegetables and put it in the oven. Immediately reduce the heat to 175C/350F/Gas 4 and roast the lamb for about 2 hours (25 minutes to the pound), basting it occasionnally with the stock. "Kuzu Kapama is a traditional dish eaten all over Turkey. Because few homes in the small towns and villages have ovens the dish is prepared in the morning, taken to the local bakery to be cooked and collected in the evening in time for dinner."
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Serving Size: 1 Serving (418g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 920 | ||
Calories from Fat: 617 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 68.6g | 91 % | |
Saturated Fat 28.5g | 143 % | |
Monounsaturated Fat 29.5g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 258.8mg | 80 % | |
Sodium 211.9mg | 7 % | |
Potassium 996.4mg | 26 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 3.4g | ||
Protein 67.7g | 97 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 920
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