Traditional dishes of Cyprus 31 INGREDIENTS • 240 ml olive oil (1 cup) • 2 kg cauliflower, cut into mediumsized florets • 1 kg lamb (or chicken), cut into pieces • 240 ml dry white wine (1 cup) • 240 ml tomato juice (1 cup) • 250 ml hot water (1 cup) • Sea salt & freshly ground black pepper, to taste METHOD 1. Heat olive oil in a large pan. Sauté the cauliflower for a couple of minutes until lightly golden. Remove and drain on paper towels. 2. In the same pan, stir-fry the lamb pieces until browned on all sides (8–10 minutes). 3. Add the wine, tomato juice, salt, and pepper. Simmer gently on low heat for 50–60 minutes, until the meat is nearly tender. 4. Add the cauliflower and hot water. Continue cooking until both meat and cauliflower are tender and the sauce has thickened (20–25 minutes). 5. Serve hot with bread or rice. Tips • This dish develops even more flavour if made in advance and reheated. • Best paired with villager’s bread, olives, and a crisp salad. K a pp amá s (Lamb with cauliflower)
RkJQdWJsaXNoZXIy MTUzMzM1NQ==