Lamb braised with spring onions and lettuce (Kuzu kapama)

1. Cut the lamb shoulder on the bone into large (5-6 cm) pieces, put it in a pan with enough water to cover and bring to the boil; skim off the foam and simmer, covered, for 45 minutes.

2. Meanwhile cut the spring onions into 3 cm pieces and the lettuce leaves into wide strips; roughly chop the dill and mint.

3. Lift out the meat and set the cooking liquid aside. Heat the butter and oil in a wide pan and lightly brown the meat.

4. Scatter over half the spring onions, half the lettuce and half the herbs, add the rest of the meat and then the remaining greens; season with salt and pepper.

5. Pour in about 400 ml of the cooking liquid, cover (kapama means 'closed') and braise over low heat for 1 hour until the meat is tender and the greens are silky.

6. Serve in deep plates with the juices and a little fresh dill, with plain yoghurt alongside.

Tip: Kapama is a spring dish in Turkey, when young lamb and the first spring onions arrive at the market at the same time. Romaine lettuce works instead of round lettuce.