Kuzu Kapama

Ingredients

• 1.2 kg shoulder of spring lamb, in 5 cm pieces
• 50 g butter
• 300 g spring onions, in 4 cm lengths
• 2 heads romaine lettuce, leaves separated
• 30 g dill, chopped
• 20 g flat-leaf parsley, chopped
• 150 g podded peas
• 200 ml water
• 8 g fine salt
• 2 g black pepper, ground
• 5 g caster sugar
• 40 ml lemon juice

The words inside

Peas, Favas & the Green SpringButter Lettuce

Allergen screen

Found: dairy

Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

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Method

1. Melt the butter in a wide pan over low heat and turn the lamb in it for a few minutes without letting it take any colour; you are warming the fat, not browning the meat.
2. Lay half the lettuce over the lamb, then the spring onions, peas, dill and parsley, and finish with the rest of the lettuce so the pot is packed tight to the lid.
3. Add the water, salt, pepper and sugar, cover, and cook over the lowest heat without stirring for 1 hour 15 minutes to 1 hour 45 minutes, until the lettuce has collapsed into a green broth. 60 min
4. Test a piece of lamb: it should give to a spoon but still hold its shape. If it resists, put the lid back and keep going in 15 minute stretches; the lettuce means it cannot dry out. 15 min
5. Stir in the lemon juice off the heat and let it settle for 10 minutes before serving. 10 min