Slow-Braised Turkish Lamb with Spring Onions

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A traditional Turkish kapama is a covered, slow-braised dish in which the meat releases its juices to gently steam the vegetables. This version celebrates spring with generous bunches of fresh green onions, sweet tomatoes, and tender bone-in lamb shoulder for a deeply savory one-pot stew.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 32 gFat
• 12 gSaturated Fat
• 14 gCarbs
• 4 gFiber
• 6 gSugar
• 45 gProtein
• 620 mgSodium
• 780 mgPotassium
• 90 mgCalcium
• 5 mgIron
• 25 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the lamb and braise

• 2 lb (900 g) bone-in lamb shoulder, cut into 2-inch pieces
• 2 tbsp olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp Aleppo pepper or sweet paprika
• 1/2 tsp freshly ground black pepper
• 1 1/4 cups hot water

For the spring onion layer

• 1 1/2 lb (700 g) spring onions, roots trimmed and white/light green parts separated from tops
• 2 ripe tomatoes, grated (skin and seeds discarded)
• 1 green bell pepper, sliced into thin strips
• 1 tsp sea salt, plus more to taste
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tbsp chopped fresh mint

Directions

1. Pat the lamb pieces dry and season generously with salt and black pepper. Heat the olive oil in a heavy lidded Dutch oven over medium-high heat and sear the lamb in batches until deeply browned on all sides, about 6 minutes per batch. Transfer to a plate.
2. Reduce the heat to medium and add the chopped yellow onion to the same pot. Cook, stirring and scraping up the browned bits, until soft and golden, about 6 minutes. Stir in the garlic, tomato paste, and Aleppo pepper and cook for 1 minute until fragrant.
3. Return the lamb and any juices to the pot along with the grated tomatoes, bell pepper strips, and the hot water. Stir, bring to a gentle simmer, then cover with a tight-fitting lid. Reduce the heat to low and braise for 60 minutes, turning the lamb once halfway through, until the meat is fork-tender.
4. Uncover and arrange the white and light-green spring onion parts over and around the lamb. Tuck the darker green tops on top, replace the lid, and continue cooking for 20 minutes until the spring onions are silky and the liquid has thickened into a rich sauce.
5. Remove the lid, season with the sea salt and additional pepper to taste, and simmer uncovered for 5 minutes to concentrate the sauce. Scatter the parsley and mint over the stew and let it rest off the heat for 5 minutes before serving.
6. Serve hot in shallow bowls with crusty bread or warm bulgur pilaf to soak up the savory juices.

Cook’s Notes

• Choose bone-in lamb shoulder for the richest flavor and natural collagen that thickens the braising liquid; lamb shank works beautifully as a substitute.
• For an authentic kapama seal, lay a sheet of parchment paper between the pot and the lid before covering to trap the steam and concentrate flavor.
• Add the spring onions only in the last 20 minutes so they turn meltingly tender without losing their fresh, grassy bite.
• A squeeze of lemon at the table brightens the richness, or stir in a spoon of Turkish pepper paste (biber salçası) for deeper heat.
• Leftovers taste even better the next day once the lamb has absorbed the spring onion flavor; reheat gently with a splash of water.

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