Cypriot Oven Cooked Lamb Tava
Ingredients
- 2kg lamb shoulder, cut into big chunks
- 1 kg potatoes, peeled and chopped into large wedges
- 2 large white onions, sliced
- 4 tablespoons olive oil
- 4 tablespoons tomato puree
- 2 tins chopped tomatoes
- 6 bay leaves
- 2 veg stock pot diluted in 1 cup water
- 3 large sprigs rosemary
- 2 teaspoons ground cinnamon
- Salt and pepper
Preparation
If you don’t like lamb, you can use chicken or aubergine instead.
Preheat oven to 180C.
Put all the ingredients into a large oven proof dish and using your hands mix together.
Cover tightly with foil and bake for about 2 hours, checking halfway.
Uncover and bake for a further 20-30 minutes. Exact cooking time depends on the size of the lamb and potato pieces.
Serve with a simple green salad and bread to mop up all the delicious juices.