Best 2 Cypriot Baked Lamb And Potatoes With Cumin And Tomatoes Recipes

In the heart of the Mediterranean, the island of Cyprus is renowned for its culinary treasures. Among its most celebrated dishes is Cypriot Baked Lamb and Potatoes, a delectable symphony of flavors that captures the essence of Cypriot cuisine. This traditional dish, often served during special occasions and gatherings, showcases the island's love for succulent meats, fresh vegetables, and aromatic spices. It features tender lamb pieces marinated in a blend of herbs and spices, then slow-cooked in a flavorful tomato sauce until fall-off-the-bone tender. Nestled alongside the lamb are golden-brown potatoes, roasted to perfection and infused with the savory juices of the meat. The dish is a delightful harmony of flavors, with the lamb's richness complemented by the tangy tomatoes, the aromatic cumin, and the earthy potatoes. Explore the authentic flavors of Cyprus with this culinary masterpiece, sure to tantalize your taste buds and transport you to the sun-kissed shores of the Mediterranean.

Let's cook with our recipes!

CYPRIOT BAKED LAMB AND POTATOES WITH CUMIN AND TOMATOES

Cypriot Baked Lamb and Potatoes With Cumin and Tomatoes image

from "Falling Cloudberries" by Tessa Kiros In the book, the recipe description reads: "This is so simple. It's a very typical Cipriot all-in-one meal--you just need the time to prepare the lamb and vegetables, then you can fling it in the oven, go out for a (Greek) coffee, and come home to a ready meal. You could use lamb chops and leave them whole instead of cutting them into chunks, which makes it even simpler. And it doesn't need much by way of accompaniments--perhaps a salad or some simply sauteed vegetables."

Provided by Anissa Wolf

Categories One Dish Meal

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 8

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

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.

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

Tave (Cypriot Baked Lamb and Potatoes With Cumin and Tomatoes) image

This delicious all-in-one meal couldn't get any easier or tastier. You can just fling it into the oven and pop over to the pub for a drink or two with friends, and when you get back it's almost ready! You may also use lamb chops instead of the cubes of lamb. It's great either way! The long slow cooking results in meltingly tender lamb and succulent potatoes.

Provided by MarieRynr

Categories Lamb/Sheep

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 red onions
1 1/4 kg potatoes
1 kg lamb, cut into chunks
4 tablespoons chopped flat leaf parsley
3 teaspoons cumin seeds
1/2 cup olive oil
4 -5 ripe tomatoes
50 g butter

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.

Tips:

For the best flavor, use a high-quality cut of lamb, such as a leg of lamb or a rack of lamb.
Don't be afraid to season the lamb generously. The cumin, coriander, and oregano will help to create a delicious crust on the lamb.
If you don't have a meat thermometer, you can use a fork to check the lamb for doneness. When the lamb is done, the juices will run clear when you pierce it with a fork.
Let the lamb rest for 10-15 minutes before slicing and serving. This will help the juices to redistribute throughout the meat.
Serve the lamb with your favorite sides, such as roasted potatoes, grilled vegetables, or a simple salad.

Conclusion:

This Cypriot Baked Lamb and Potatoes with Cumin and Tomatoes is a delicious and easy-to-make dish that is perfect for a special occasion. The lamb is tender and flavorful, and the potatoes are crispy and golden brown. The cumin and tomatoes add a delicious depth of flavor to the dish. If you are looking for a new and exciting way to cook lamb, this recipe is a great option.