Arnaki Kapamas

Arnaki Kapamas is a traditional Greek dish that originates primarily from Macedonia and Thrace. The term "kapamas" refers to the cooking technique, where the meat is slow-cooked with spices and tomato sauce, typically in a covered pot, allowing the meat to retain moisture and absorb all the flavors.

The main ingredient is lamb, usually cooked in bone-in pieces to enhance flavor. The lamb must be tender and fresh for the best result. The kapamas sauce is rich and aromatic, based on tomatoes and often includes onions, garlic, and a variety of spices such as cinnamon, allspice, cloves, and bay leaves.

The lamb is first browned in olive oil until it develops a golden color, and then the rest of the ingredients, including the tomato sauce and spices, are added. The dish is simmered over low heat for several hours until the meat becomes very tender and absorbs the flavors of the sauce. It is often served with potatoes, rice, or pasta, which help soak up the rich sauce.

Arnaki Kapamas has a deep, warm flavor, with the meat melting in the mouth and the sauce offering a sweet and sour balance from the tomatoes and spices. The cinnamon and allspice add an aromatic dimension that complements the richness of the lamb.

This dish has deep roots in Greek rural tradition, where lamb was a key part of the diet, especially during holidays and special occasions. The kapamas cooking method is also widespread across the Balkans and the Eastern Mediterranean, with various regional adaptations.