Kuzu Kapama

• 1 leg of young, tender lamb (about 4 pounds)
• 2 large bunches of scallions, chopped
• 1 bunch of fresh dill or chervil, finely chopped
• 1 large onion, quartered
• 1 cup water
• 2 tablespoons oil
• Salt and pepper

1. Clean the leg of lamb and remove excess fat.
2. Put it in a saucepan or casserole with the scallions, herbs, and onion.
3. Add water and oil, and season with salt and pepper.
4. Cover and simmer gently for about 2 1/23 hours, or until very tender, turning the lamb over occasionally, and adding a little more water as necessary.

bunches of scallions, dill, onion, water, oil, salt

Taken from www.epicurious.com/recipes/food/views/kuzu-kapama-373397 (may not work)