(SLOW COOKED LAMB & POTATOES)
SERVES 4-6 | PREPARATION TIME: 15 MINUTES | COOKING TIME: 2 HOURS
This traditional Cypriot one dish meal is typically made with lamb, but you can also use pork or chicken. Cooking everything slowly in one dish means that all the flavours combine. It’s easy to make and tasty: a total win-win!
1kg lamb (I use neck fillets, but chops work too)
7 medium-sized potatoes
1 tsp cumin seeds
3 bay leaves
Sea salt and black pepper
4-5 tomatoes, quartered
100ml white wine
Preheat the oven to 180°c/160°c fan/Gas Mark 5.
Place the meat into a large roasting tray. Peel and cut the potatoes into large thick discs then add them to the tray around the lamb.
Crush the cumin seeds using a pestle and mortar then sprinkle them into the tray with the bay leaves. Season with salt and pepper, then pour in the olive oil and mix well so that it coats everything.
Throw over the quartered tomatoes and add the wine and the water; take care not to rinse the ingredients with the liquids, but pour them into a gap so they fill the bottom of the tray.
Cover the dish with foil and put it in the preheated oven for 2 hours. You can check on it and turn the meat after an hour, but this isn’t essential.
Serve with a green salad and some Greek yoghurt.