Cypriot Baked Lamb and Potatoes with Cumin and Tomatoes

Name: Cypriot Baked Lamb and Potatoes with Cumin and Tomatoes
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 servings
Cuisine: Black Sea & Aegean Ottoman
Ingredients: 2 red onions; 2.75 lb potatoes; 2.25 lb lamb; 4 tbsp chopped fresh Italian parsley; 3 tsp cumin seeds; 0.5 cup olive oil; 4 ripe tomatoes; 3.5 tbsp butter

Lamb, potatoes and tomatoes baked in the oven and spiced with cumin for an Aegean dish.

3 hr 20 min · Serves 6 · Medium

Ingredients

Method

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Time: Prep 20 min · Cook 180 min · 200 min total
Difficulty: medium

1
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.
2
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.
120 min
3
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.
45 min