4 servings

7 kg. lamb meat (with bones), 3 tablespoons margarine, 1 onion, 3 green salads, 12 green onions, 7 bunch of dill, 2 teaspoons salt

The meat should be from loin or shoulder parts of the lamb, cut together with the bones into large onion size pieces. (In Turkey, you should ask your butcher to cut the meat for “kapa-ma”.)

In a saucepan put the meat, washed green onions cut into small pieces, whole leaves of green salads, peeled onion cut into 7-8 pieces,

salt and 2 glasses of water. Cover and cook on low heat for 11/2 hours, until the meat is very tender. Add chopped dill, cook for 3 minutes more and serve.
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