Lamb Tava

This recipe is a Cypriot dish taken from the book Falling Cloudberries by Tessa Kiros. We've adapted it ever so slightly.

It's great in the fact that everything gets cooked all together at the same time in one dish, so there's very little washing up.

Ingredients: (serves 2)

4 lamb chops

1 red onion, roughly chopped

1 red pepper, roughly chopped

2 cloves of garlic, roughly chopped

2 large potatoes, peeled and cut into chunks

4 large tomatoes, cut into large chunks

A handful of chopped flat leaf parsley

2 tea sp cumin seeds

1/2 tea sp ground nutmeg

olive oil

salt and pepper

• Preheat the oven to 170 degrees.
• Place the lamb chops in a deep casserole or baking dish.
• Add the potatoes, pepper, onion, garlic and tomatoes. Season with salt and pepper before adding the herbs and spices. Add a large glug of olive oil (good quality olive oil is best for this) and mix everything up really well.
• Pour about 100ml of water over the top and mix again.
• Cover the dish with foil and bake in the oven for about 1 hour. At this point remove the foil and place back in the oven for another 1.5 hours or so. Give it a good mix every half an hour or so.
• Sometimes we serve this on its own but on this occasion we added a handful of mixed greens to the dish for the last 15-20 minutes or so of cooking. Tessa suggests serving it with salad or sauteed vegetables.