Lamb Tava (Cypriot-Style Baked Lamb with Potatoes and Tomatoes) Recipe
This traditional Cypriot-style Lamb Tava recipe features tender lamb shoulder baked slowly with potatoes, onions, garlic, and a blend of aromatic spices in a rich tomato sauce. The dish is cooked low and slow in the oven, resulting in succulent meat and flavorful vegetables perfect for a comforting family meal.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Cypriot
Ingredients
Lamb and Vegetables
- 2.5 kg Lamb shoulder, cut into chunks
- 4 Potatoes, peeled and quartered
- 2 Onions, peeled and quartered
- 1 whole garlic bulb, cleaned (cloves separated)
Seasonings and Sauce
- 1 cup Olive oil
- 37.5 grams Salt
- 7.5 grams Black pepper
- 1 tsp Ground cinnamon
- 1 tsp Ground cumin
- 4 Tomatoes, blended until smooth
Instructions
- Prepare the Dish: Place the lamb shoulder chunks into a large baking dish along with the peeled and quartered potatoes, onions, and separated cleaned garlic cloves.
- Season and Coat: Drizzle the olive oil over the lamb and vegetables, then gradually add salt, black pepper, ground cinnamon, and ground cumin. Mix thoroughly to ensure all pieces are evenly coated with the seasoning mixture.
- Add the Tomatoes: Pour the blended tomatoes over the lamb and vegetables, mixing again to evenly distribute the tomato sauce throughout the dish.
- Cover the Dish: Wet and wring out a piece of parchment paper and place it over the top of the dish to prevent it from touching the foil. Then tightly seal the baking dish with aluminium foil to retain moisture and allow the ingredients to steam during cooking.
- Bake: Preheat your oven to 180°C (fan-forced). Place the covered baking dish in the oven and bake for 4 hours to ensure the lamb becomes tender and the flavors meld beautifully.
- Rest and Serve: Remove the baking dish from the oven and let the dish rest, still covered, for about 10 minutes. Serve hot, accompanied by crusty bread or your preferred side dishes.
Notes
- Using a wet and wrung-out parchment paper underneath the foil prevents the foil from sticking to the food and helps maintain moisture.
- Cooking low and slow at 180°C for 4 hours ensures the lamb is tender and infused with flavors.
- This dish pairs beautifully with crusty bread or a fresh green salad.
- Leftovers can be refrigerated and gently reheated for up to 3 days.
