Tave (Cypriot Baked Lamb and Potatoes with Cumin and Tomatoes)

Name: Tave (Cypriot Baked Lamb and Potatoes with Cumin and Tomatoes)
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6 servings
Cuisine: Black Sea & Aegean Ottoman
Ingredients: 2 red onions; 1.25 kg potatoes; 1 kg lamb; 4 tbsp chopped flat leaf parsley; 3 tsp cumin seeds; 0.5 cup olive oil; 4 ripe tomatoes; 50 g butter

An Aegean dish of lamb, potatoes and tomatoes, seasoned with cumin and baked in the oven.

2 hr 15 min · Serves 6 · Medium

Method

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Time: Prep 15 min · Cook 120 min · 135 min total
Difficulty: medium

1
Roughly chop the onions and cut the potatoes into large chunks. Slice the tomatoes into thick slices.
2
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.
3
Bake for 2 hours, stirring several times, the lamb should be tender and the potatoes soft.
120 min
4
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.
45 min