Cypriot Baked Lamb And Potatoes With Cumin And Tomatoes Recipes

TAVE (CYPRIOT BAKED LAMB AND POTATOES WITH CUMIN AND TOMATOES)

Steps:

• Roughly chop the onions and cut the potatoes into large chunks. Slice the tomatoes into thick slices.
• Pre-heat the oven to 180*C/350*F. Put the potatoes, onions and the lamb into a deep baking dish and season with salt and pepper. Add the parsley, cumin and olive oil, thoroughly mixing with your hands. (natures best tool!) Layer the tomatoes on top and season them lightly with salt. Dot with butter and pour about 1/2 cup of water around the sides of the dish. Cover tightly with foil.
• Bake for 2 hours, stirring several times, the lamb should be tender and the potatoes soft.
• Remove the foil, increasing the oven temperature to 200*C/400*F. Cook for 45 minutes longer, stirring halfway through, until the lamb and potatoes are browned and the liquid has reduced somewhat. Serve hot or at room temperature with a salad.

CYPRIOT LAMB WITH POTATOES, TOMATOES AND ONIONS

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Place the lamb neck and chops, cumin, potatoes, tomatoes, onions, bay leaves, garlic and oil in a large roasting tin and toss to mix thoroughly. Pour in the lamb stock, cover tightly with foil and roast for 2 hours. Remove the foil and cook for another 1 hour until browned and the liquid is reduced by half.
• To make the salad, spoon the yoghurt onto a serving dish. Toss the remaining salad ingredients together in a bowl and spoon on top of the yoghurt. Serve the salad alongside the lamb.

CYPRIOT BAKED LAMB AND POTATOES WITH CUMIN AND TOMATOES

Steps:

• Preheat oven to 350°F.
• Put onion, potato, and lamb into a 5-qt casserole dish or a deep baking dish. Season with salt and pepper. Add parsley, cumin, and olive oil and mix well with your hands or a wooden spoon. Put tomato slices on top in a single layer and season lightly with salt.
• Dot butter over the top and pour about 1/2 cup of water around the sides of the dish.
• Cover with foil and bake for 2 hours, tilting the dish from side to side a couple of times and spooning the pan juices over the top. The lamb should be tender and the potatoes soft.
• Remove the foil, increase oven temperature to 400 F, and cook for another 45 minutes or so, turning lamb halfway thorugh, or until the meat and potatoes are a little browned and the liquid has reduced.
• Serve hot or at room temperature.