Cypriot Baked Lamb and Potatoes With Cumin and Tomatoes
- Ready In:
- 3hrs 20mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 2 red onions, roughly chopped
- 2 3⁄4 lbs potatoes, cut into large chunks
- 2 1⁄4 lbs lamb, cut into chunks
- 4 tablespoons chopped fresh Italian parsley
- 3 teaspoons cumin seeds
- 1⁄2 cup olive oil
- 4 -5 ripe tomatoes, cut into thick slices
- 3 1⁄2 tablespoons butter
directions
- 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.
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