Kuzu Kapama

• 1 tender leg of lamb
• 2 large bunches spring onions, chopped
• 1 bunch

Clean the leg of lamb and remove excess fat. Put it in a saucepan or casserole with the spring onions, herbs and onion. Add water and oil, and season with salt and pepper. Cover and simmer gently for 2 to 3 hours, or until very tender, turning the joint over occasionally, and adding a little more water when necessary.