32 Traditional dishes of Cyprus INGREDIENTS • 1 kg lamb, cut into medium-sized cubes • 1 kg potatoes, peeled and quartered • 3–4 large onions, sliced (350g) • 5–6 ripe tomatoes, sliced (600g) • 2–3 bay leaves • 1 tsp cumin seeds, lightly crushed • 120 ml olive oil (½ cup) • ½ tsp ground cinnamon • Sea salt & freshly ground black pepper, to taste METHOD 1. Preheat oven to 180–190°C (moderately hot). 2. Place the lamb, potatoes, onions, and tomatoes in layers in a deep baking dish. 3. Add the bay leaves, cumin, cinnamon, salt, and pepper. 4. Pour over the olive oil. 5. Cover with foil or a lid and bake for 2 hours, stirring once or twice to mix the flavours. 6. Remove the foil in the last 20 minutes to allow the top to brown. Tips • Ttavás is a classic Sunday dish in Cyprus, often prepared in a clay pot for maximum flavour. • Serve with village bread to soak up the juices. • For a richer flavour, use shoulder of lamb. T t a v á s (Baked Lamb with Potatoes & Tomatoes)
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