Cypriot Baked Lamb Tava
Ingredients
- 1.5 kg lamb shoulder, cut into 2 inch chunks
- 6 large potatoes, peeled and sliced
- 4 large onions, peeled and thickly sliced
- 6 large tomatoes, thickly sliced
- Salt and pepper
- 3 tbsp olive oil
- 2 tbsp tomato puree
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground cinnamon
- 4 bay leaves
Preparation
Preheat the oven to 180C
Put the olive oil, lamb and tomato puree into a large bowl. Season with salt and pepper and sprinkle the cumin and cinnamon on top. Using your hands, mix it all together making sure it is well mixed.
Put the lamb into the pot in an even layer. Cover with the onions, potatoes and tomatoes.
Add the bay leaves and pour half a cup of water on top. Cover and bake for two hours, giving it a gentle mix a couple of times.
When it’s had the initial two hours, remove the lid, increase the temperature to 200C and bake for a further 30 to 45 minutes until the liquid reduces and the potatoes and lamb are browned. Exact cooking time depends on the size of your lamb pieces.
Serve with a simple green salad for a complete meal.
Tips
This dish is adaptable; consider adding more cumin if desired, as it is common in other recipes.
