Lamb Closure Recipe (Made in a Pot)

95 minutes



Lamb capping is one of the most special dishes of our country. Because it is special, it is a meal that can be proudly served to guests during Ramadan, Eid or special tables. It is also a feast where you can spend delicious moments with your own family.

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Black pepper
Dried onion 3 pieces
Fresh onion 1 bunch
Lettuce Half a bunch
Chard Half bunch
Dill 1 bunch
Boned Lamb 1 Kilo

Nutritional Information

12.9g Fat
26mg Cholesterol
262mg Sodium
17.8g Carbohydrate
10.6g Protein




Take a saucepan of the right size and heat it well on the stove.
Put the lamb meat in a pan, add pepper and salt on it and cook it well until the lamb is colored.
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Add water

Add 4 or 5 glasses of water on the roasted lamb meat and cover the pan.
Boil the lamb for an average of 20 minutes.
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Add onions

Chop the onions into rings and spread them on the bottom of the pan.
Chop the greens on your hand. Spread half the greens over the onions at the base.
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Add vegetables

Place the cooking meat on the greens and cover the remaining ingredients on the meat.
Pour 1 cup of water from the boiled water over the meat.
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Sprinkle black pepper and salt on it, cover and cook for 30 to 40 minutes over medium heat.
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*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.

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