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

Tave Kotopoulo, also known as Tavë Kosi or simply Tave, is a traditional Cypriot dish that showcases the harmonious blend of lamb, potatoes, tomatoes, and the distinctive flavor of cumin. Originating from the island of Cyprus, this hearty and flavorful dish is a staple in Cypriot cuisine and has gained popularity worldwide. Its name, derived from the Turkish word "tava," reflects the use of a special clay pot for baking, which imparts a unique earthy aroma to the dish. Tave is a versatile dish that can be enjoyed as a main course or served alongside other Cypriot delicacies. This article presents a collection of Tave recipes, each offering a slightly different take on this classic dish. From the classic Tave Kotopoulo, featuring tender lamb and aromatic vegetables, to variations that incorporate chicken or beef, there's a Tave recipe to suit every palate. Whether you're a seasoned cook looking to explore Cypriot cuisine or a home chef seeking a comforting and flavorful meal, these Tave recipes will surely delight your taste buds.

Here are our top 2 tried and tested 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.

CUMIN-CRUSTED LAMB WITH SHALLOTS & CRUSHED NEW POTATOES

Cumin-crusted lamb with shallots & crushed new potatoes image

Get the spiced lamb and new potatoes cooking straight away while you do the rest of the prep. This speedy dinner is delicious with a salted tomato salad

Provided by Tom Kerridge

Categories Dinner, Main course

Time 25m

Number Of Ingredients 10

Ingredients

1 tbsp ground cumin
1 tbsp ground coriander
4 trimmed lamb rumps , about 200g each
2 banana shallots , halved lengthways
450g new potatoes
2 spring onions , chopped
1 lemon , zested and juiced
1 tbsp capers
small handful mint leaves , chopped
splash of olive oil (optional)

Steps:

Heat oven to 220C/200C fan/gas 7. Mix the spices with a generous pinch of salt, then coat the lamb in the mix. Heat a large ovenproof frying pan. Sizzle the lamb, fat-side down, for 5 mins. Flip the lamb, then put the shallots, cut-side down, in the pan. Transfer the pan to the oven and roast for 10 mins for pink lamb, or 15 mins for medium. Remove the pan from the oven, then leave to stand for 5 mins.
Meanwhile, put the potatoes on to boil and simmer until just cooked. Drain, then gently crush with a potato masher. Add the spring onions and lemon zest, season, then keep warm until ready to serve.
Remove the lamb and shallots from the pan. Stir the capers, mint, lemon juice and a splash of olive oil (if needed) into the lamb juices to make a dressing. Slice the lamb and separate the shallots into layers. Spoon the potatoes onto warm plates, add slices of lamb and some shallots, then spoon over the dressing.

Nutrition Facts : Calories 470 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 0.4 milligram of sodium

Tips:

To save time, use pre-cut lamb from the grocery store.
If you don't have cumin, you can substitute another spice, such as oregano or thyme.
Serve the tave with a side of yogurt or tzatziki sauce.
You can also add other vegetables to the tave, such as green beans, carrots, or zucchini.
Feel free to adjust the amount of spice to your liking.

Conclusion:

Tave is a delicious and easy-to-make Cypriot dish that is perfect for a weeknight meal. The combination of lamb, potatoes, tomatoes, and cumin creates a flavorful and satisfying dish that is sure to please everyone at the table. So next time you're looking for a new and exciting recipe to try, give tave a try. You won't be disappointed!