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Kuzu Kapama (Roast Lamb with tomatoes and potatoes) 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.
- olive oil
- 2 med onions
- 3 garlic cloves
- 6 lrg firm potatoes
- 4 Parsley sprigs
- black pepper, freshly ground
- 2 1/4 kg leg of Lamb
- light stock
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.