Go Back
Plated lamb tava with potatoes and herbs in a rustic dish, showcasing the traditional Cypriot meal.
Alyssa

Lamb Tava Recipe

Slow-cooked lamb tava is a traditional Cypriot dish with fall-apart tender meat and potatoes baked in the oven. So easy and full of flavour!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Resting Time 10 minutes
Total Time 4 hours 15 minutes
Servings: 6 people
Course: Main Course
Cuisine: Cypriot
Calories: 809
Ingredients Method Notes

Ingredients
  

  • 2.5 kg Lamb shoulder (cut into chunks)
  • 4 Potatoes (peeled & quartered)
  • 2 Onions (peeled & quartered)
  • 1 whole Garlic (cleaned)
  • 1 cup Olive oil
  • 37.5 grams Salt
  • 7.5 grams Black Pepper
  • 1 tsp Ground cinnamon
  • 1 tsp Ground cumin
  • 4 Tomatoes (blended)

Method
 

  1. Place the lamb shoulder into your baking dish along with the potatoes, onions, and cleaned garlic cloves.
  2. Pour in the olive oil, then gradually add the salt, pepper, cinnamon, and cumin while mixing to ensure the lamb and vegetables are evenly coated with the seasonings.
  3. Blend the tomatoes until smooth and pour them over the lamb and vegetables. Mix again to distribute the tomato sauce evenly throughout the dish.
  4. Cover the baking dish with a layer of wet parchment paper to prevent it from touching the foil. Tightly seal with aluminium foil to retain moisture and steam.
  5. Place the dish in a preheated oven at 180°C (fan-forced) and bake for 240 minutes.
  6. Allow the dish to rest for 10 minutes before serving. Serve hot with crusty bread or your favourite sides.

Notes

Serve hot with crusty bread or your favourite sides.