Monday's Greek Recipe - Arni Tavas - Lamb Stew

Ingredients

• 1 kg lamb cut into small portions
• 1 kg ripe tomatoes, peeled and cut into pieces
• 1 kg onions cut in rings
• 1 kg potatoes cut in cubes
• salt and pepper
• 2-3 teaspoons ground cumin
• 1/4 - 1/3 glass oil

Directions

• Remove any excess fat from the meat.
• Salt to taste and place in a 35 cm roasting pan.
• Mix together the potatoes, onions, cumin and pepper in a large bowl.
• Place the vegetables in the pan and mix with the meat.
• Pour over the oil, cover with foil and cook in a moderately hot oven (180*C-190*C) for an hour.
• Uncover and turn carefully.
• Cover and continue to cook for a further 1-1 hour 45 minutes or until the meat is tender - turning carefully once or twice.
• Remove the foil and continue cooking till the meat is golden brown on both sides.
• As the sauce thickens, turn over the potatoes as well.
• Serve piping hot.

Recipe by Sandra Lysandrou

Comments

[Lakis Ioannou]

Anastasia, have you ever tried tavas lefkaritikos? To me, it's the best, although, being a meat-lover, I like both lamb and beef tavas. I have a friend who lives in Lefkara, near your area, and that's where I tried tavas lefkaritikos for the first time. It's delicious. In Lefkara they add rice as well.

[Haruko N]

That lamb stew looks really delicious and would like to try it. In Japan, we cook lamb in crockpot and it's very easy to make. Just put all the ingredients together: pieces of lamb, soy sauce,crushed garlic, ground ginger, vinegar, sherry, honey and then cook all day on very low heat. It's one of my favorite japanese dishes.

[Stefania]

Whenever I tried to cook lamb tavas it never turned out the way I hoped it would. I think I'll try this recipe and see what happens.

[Laura]

In the UK, there's nothing more traditional than a lamb stew with dumplings on a cold winter's day. I use the neck of the lamb. I heat the oil in a large stew pan, add the lamb and brown all sides. Then I add leeks, onions, pearl barley, garlic herbs,carrots, turnip, parsnip, swede, potatoes, lamb stock cube, tomato paste and enough water to bring everything to boil, then simmer for about 3 hours.

It's certainly very different from the greek lamb stew. But I love your recipe and will try it for a change.

[Lisa A]

Buonasera Anastasia. The italian lamb stew is very rustic. I have a wood burning fireplace in my back yard and that's where I cook it but not very often. Maybe 3-4 times in a year. I use the shoulder of the lamb and many vegetables and spices like rosemary, garlic, carrots, onions, red peppers and of corse olive oil.

[Jim]

What a great comfort food! Just like Laura, I love it with dumplings!

[Alexia M]

That's a dish I missed while in Cyprus! Judging from the photo, it looks delicious. I wish I could grab that and eat it. Haven't had dinner yet!!!

[Account Deleted]

This sounds and looks good. Is it with dumplings? Anyway, thanks for sharing this delicious recipe. By the way, I added your blog in my Friends' Blogroll.

[Karolina]

I don't like lamb but I was wondering if I could substitute it with beef in this recipe. I think I'd love that!

[Anastasia]

Yes, I tried tavas lefkaritikos at a restaurant in Lefkara. I can't say I loved it probably because I don't like to mix rice with potatoes.

[Anastasia]

I love Japanese food and thanks for sharing this. I'll certainly try it on our easter break. I'd greatly appreciate if you could email me the recipe.

[Anastasia]

Yes, indeed! Our lamb "tavas" is very different. I also love your stew but I haven't tried to make it yet.

[Anastasia]

In Cyprus, we cook "ofton kleftikon" - lamb with potatoes - in a wood burning fireplace. But your italian rustic lamb stew sounds delicious!

[Anastasia]

Well, yes, it is! I don't like meat very much, but once in a while, I won't say no to our lamb "tavas"

[Anastasia]

Next time you visit Cyprus, I'll cook it for you. I won't take no for an answer!:-)

[Anastasia]

No dumplings with the greek lamb stew but it's just as tasty. Thank you very much for adding my blog to your Friends'Blogroll.

[Anastasia]

Yes, you can substitute lamb for beef but make sure you use the shoulder.

[Anastasia]

It's an easy recipe in so far as you watch out for the cooking. You need to cover with foil and uncover at intervals so that the lamb turns out aromatic and tender.