Cypriot Slowed Cooked Lambgoat Recipes

CYPRIOT BAKED LAMB AND POTATOES WITH CUMIN AND TOMATOES

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.

TAVE (CYPRIOT BAKED LAMB AND POTATOES WITH CUMIN AND TOMATOES)

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.

CYPRIOT SLOWED COOKED LAMB/GOAT

Steps:

• Preheat oven to 200°C.
• Slice the garlic cloves into slivers and with a sharp knife make slits in the joint and push in a sliver of garlic. Repeat until you have used all the garlic.
• Rub salt and pepper into the joint. Place in a large baking dish and drizzle with the oil and white wine. Stick the bay leaves around the joint. Place in oven and cook for 10 mins then turn down oven to 180C and cook for 30 mins basting ocassionally.
• In the mean time peel the potatoes and cut into serving size if the they are very large. Top and tail the bean but don't cut them.
• Heat the crushed tomatoes adding the sugar, water and pimento berries.
• Remove baking dish from oven add the hot tomatoes along with the potatoes and beans. Return to the oven and cook for 1 hour.
• Again remove the baking pan from the oven and scatter around the risoni pushing it down into the sauce. Scatter the cheese.
• Cook a further 20-30 mins testing that the risoni is cooked through.
• Remove from the oven and lift out the joint and rest for 10 mins before carving.
• Put the baking pan back in the oven to keep warm while meat is resting.
• Plate up and serve with crusty bread.