Tavas - Cypriot Lamb Hotpot
Tavas is a simple hot pot from Cyrus and Greece. But when I say simple, I only mean in technique, the flavor is amazing. A delicious lamb and potato pot that takes 5 minutes of prep work, no sauteing onions or browning meat in batches. So perfect for a winter weeknight dinner but tasty enough for company or a big Sunday dinner.
2 lb. lamb stew meat
1 large red onion, coarsely chopped
2 lb. yellow potatoes
1/4 c. olive oil
1 bunch parsley, chopped
1 tsp. cumin seeds
3 - 4 roma tomatoes
1/2 c. water
1 tsp. salt
Preheat the oven to 375F.
In a large cast iron pot layer the lamb, onions, and potatoes. Season with the olive oil, 3/4 tsp. salt, and pepper. Use your hands to mix everything together. Sprinkle the top with cumin seeds and chopped parsley. pour the water evenly over the top.
Layer the top with thickly sliced tomatoes. Sprinkle with remaining salt and drizzle with more olive oil. Place in the over, covered, for 2 hours.
Remove the lid and turn the oven to broil. Cook for about 5 - 10 minutes or until the exposed potatoes take on a little color.
Remove for the oven and let stand for 10 minutes before serving.
Check out the other great recipes from Greece, Cyprus, of Turkey by other #BakingBloggers
- Alevropita (Greek Thin-Batter Feta Pie) from Tara’s Multicultural Table
- Apricot Sekerpare (Turkish Thumbprint Cookies) from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
- Baked Kabak Mücver from Sneha’s Recipe
- Flaounes (Cypriot Cheese Pastries) from Culinary Adventures with Camilla
- Kalo Prama – Cypriot Semolina Cake from Food Lust People Love
- Kreatopita from A Day in the Life on the Farm
- Sekerpare from The Schizo Chef
- Simit (Turkish Sesame Bagels) from Karen’s Kitchen Stories
- Tiropita (Greek cheese pastries) from Caroline’s Cooking