I made this last night as I wanted something to use some tomatoes from my veggie garden and it was really yummy, I didn't take a pic but next time I will. This is a recipe by Tessa Kiros which I changed a little to suit me. It is meant to be Cypriot Baked Lamb & Potatoes with Cumin and Tomatoes, I added a little potato for Ryan but mostly pumpkin. You could replace the potato with celeriac, turnips etc instead of the pumpkin or just omit. The recipe was also meant to have 4 tablespoons of parsley but I felt like dried oregano so that's what I did. I also added lemon juice and rind from 2 small lemons and less water. I didn't measure the amount of butter or olive oil I used, I just chucked it all in
TAVA (Cypriot Baked Lamb With Cumin & Tomatoes)
1 kg of lamb cut into chunks or use lamb chops instead (I used loin chops)
1 kg of pumpkin or other veggies for roasting cut into large chunks
4 or 5 ripe tomatoes thickly sliced
2 red onions cut into wedges
125ml olive oil
3 heaped teaspoons of cumin seeds
4 tablespoons of chopped fresh parsley or 3 teaspoons of dried oregano
1/2 cup of water or lemon juice and rind (or a mixture of both)
Freshly ground salt and pepper
Mix lamb up with olive oil, herbs, seasonings and lemon if using and marinate until ready to use.
Preheat oven to 180C (350F). Add lamb mixture and veggies to pan and toss together until all coated. Place tomato slices on top and season lightly with salt then dot the top with butter. Add water around sides. Cover and place in oven for 2 hours.
Remove cover, spoon pan juices over and increase oven to 200C (400F) and cook for another 45 minutes or until a little browned and liquid has reduced, turn lamb half way through.
Serve with green veggies, yum