Kuzu Kapama with Apricots and Almonds

Ingredients

• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• 1 cup dried apricots 1 cup dried apricots
• 1/2 cup toasted almonds 1/2 cup toasted almonds
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 6g)
• Carbohydrates: 25g (Sugars: 18g)
• Protein: 32g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the lamb cubes to the pot and cook until they are browned on all sides.
3. 3.
   Sprinkle the ground cumin, paprika, cinnamon, salt, and black pepper over the lamb. Stir well to coat the meat with the spices.
4. 4.
   Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the lamb is tender.
5. 5.
   Add the dried apricots to the pot and continue simmering for an additional 15 minutes, allowing them to soften and infuse their flavor into the stew.
6. 6.
   In a separate pan, toast the almonds over medium heat until they turn golden brown and release their aroma.
7. 7.
   Serve the Kuzu Kapama hot, garnished with toasted almonds and fresh parsley. Enjoy with rice or warm bread.

Treat your ingredients with care...

• Dried Apricots — Make sure to choose unsweetened dried apricots for a more natural and balanced flavor.
• Toasted Almonds — Toasting the almonds enhances their nutty flavor. Keep an eye on them while toasting to prevent burning.

Tips & Tricks

• For a richer flavor, marinate the lamb cubes with the spices overnight before cooking.
• If you prefer a thicker stew, you can add a tablespoon of flour to the pot when adding the spices.
• Adjust the sweetness by adding more or fewer dried apricots according to your taste preference.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.
• This dish can be prepared in advance and reheated before serving, making it a great option for entertaining.

Serving advice

Serve the Kuzu Kapama hot, accompanied by fluffy rice or warm bread. The stew can be enjoyed on its own as a comforting meal or paired with a fresh salad for a complete and satisfying dinner.

Presentation advice

Garnish the Kuzu Kapama with a sprinkle of toasted almonds and a few fresh parsley leaves to add a pop of color and enhance the visual appeal of the dish. Serve it in a deep bowl or on a large platter to showcase the vibrant colors and inviting aroma.