Tave Cypriot Baked Lamb And Potatoes With Cumin And Tomatoes Recipes

Steps:

• Roughly chop the onions and cut the potatoes into large chunks. Slice the tomatoes into thick slices.
• Pre-heat the oven to 180*C/350*F. Put the potatoes, onions and the lamb into a deep baking dish and season with salt and pepper. Add the parsley, cumin and olive oil, thoroughly mixing with your hands. (natures best tool!) Layer the tomatoes on top and season them lightly with salt. Dot with butter and pour about 1/2 cup of water around the sides of the dish. Cover tightly with foil.
• Bake for 2 hours, stirring several times, the lamb should be tender and the potatoes soft.
• Remove the foil, increasing the oven temperature to 200*C/400*F. Cook for 45 minutes longer, stirring halfway through, until the lamb and potatoes are browned and the liquid has reduced somewhat. Serve hot or at room temperature with a salad.

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.

Steps:

• Cube the neck fillet and place on the base of a 9inch square oven dish.
• Change the dish size to suit you but we normally have enough lamb to cover the base of the dish - this makes a large meal for us two!
• Salt and pepper the lamb.
• Then cube feta cheese and sprinkle over the top.
• Thinly slice the tomatoes and layer over the top so that the dish is covered.
• Sprinkle on dried herbs.
• Sprinkle over the olive oil.
• Bake in the oven for 60 to 90 mins (we normally go for 90) at Gas mark 5 or 190°C.
• Half way through the baking time take the dish out and use a baster to draw out the juices at the bottom of the dish and squirt on the top.

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.

Steps:

• Cooking Instructions:
• Cut meat in 4 serving pieces, sprinkle each piece with salt and pepper, and bake in a moderately-heated oven with half the butter, sprinkling the meat with its gravy now and then. When meat is half-baked, add rice; remove the baking pan from the oven and leave it aside while you prepare the yogurt sauce:.
• Sauté flour in butter until mixed thoroughly. Mix yogurt with salt, pepper and eggs until a uniform mixture is obtained, and finally stir in the flour. Put the sauce mixture in the baking pan; sauté it with the meat pieces and bake at 375 degrees F for about 45 minutes.
• Serve hot.

Steps:

• First cut up the meat into chunks and boil it for 5 minutes in a large saucepan with just enough water to cover it. (This is necessary for Greek lamb which is quite heavy, it probably wouldn't be needed for Aussie or Kiwi lamb).
• Throw out the water, rinse the meat and refill the large saucepan with water.
• Add the peeled onion, carrot, celery stalk and parsley stalks whole.
• Add stock cube and salt and pepper to taste.
• Boil until the meat is very tender. (I use my pressure cooker for 30 minutes).
• Spread out the rice evenly in a very large shallow baking pan.
• Place the meat evenly over the rice and then ladle in the stock until it is completely covered, discarding the carrot, onion, parsley and celery.
• Taste the stock and correct the seasonings keeping in mind that the stock will provide the salt needed.
• You may dot the rice with butter if you like.
• Bake at 180 degrees for about 50 minutes.
• Note: the cups of stock are approximations only as it depends on the size of your pan, make sure you have covered your rice completely and keep some stock aside to add if it dries out.

Steps:

• Spread the oil in a medium sized oven tray.
• Mix the first set of ingredients (kafta mixture).
• Spread the kafta mixture flat in the tray but no more than 1 cm thick.
• Bake in a hot oven for 20 minutes.
• Take out and add the tomatoes with their juice, water, tomato puree, lemon juice, spices, salt and pepper.
• Put back in the oven and bake for 10 minutes, lower the heat to medium and continue cooking for 30- 40 minutes more or until the meat is well cooked and the tomato sauce has thickened.
• Meanwhile, deep fry the potatoes, and keep on kitchen paper.
• When the kafta is ready, arrange the potatoes on top and put back in the oven for 5 minutes.
• Serve hot.