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LAMB KAPAMÁ
The first time I tasted this wonderful dish was in an old Greek restaurant buried deep in the bowels of Washington, D. C., back in the 60's. It was prepared especially for us by the owner, a dear old Greek Grandpa from the "old country". I hope you will enjoy it as much as I still do!

Serves: 4

4 slices Leg of Lamb, 1/2" thick (about 2 pounds)
Kosher salt and fresh ground pepper
1 tablespoon Olive oil
1 medium onion -- chopped
1 clove Garlic -- minced
1 tablespoon butter or margarine
2 cans Diced Tomatoes (16-oz.), with juice
1 tablespoon Lemon juice
1/2 teaspoon Oregano
1/2 teaspoon Sugar
1/8 teaspoon ground cinnamon, or to taste
8 ounces Orzo, or Thin Spaghetti -- cooked and drained

Trim excess fat from lamb; sprinkle with salt and pepper. Heat oil until almost smoking in a Dutch oven; brown lamb well on both sides. Remove to a plate and set aside. In the same pan, saute onion and garlic until soft. Stir in butter or margarine; increase heat to high and cook until butter is browned lightly. Add tomatoes, lemon juice, oregano, sugar and cinnamon; mix well. Cover tightly; simmer 1-1/2 to 2 hours until meat is very tender.

Meanwhile, cook orzo or other pasta according to package directions; drain and mound on a warm platter. Place lamb around orzo; ladle some sauce over all and serve.


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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved