Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 lb bone-in lamb shoulder, cut into large chunks; 1½ lb potatoes, cut into wedges; 2 onions, sliced; 4 garlic cloves, thickly sliced; 1½ cups chopped tomatoes (fresh or canned); ½ cup water or broth; 1½ tsp dried oregano; ½ tsp ground cinnamon (optional); 2 bay leaves; Salt and pepper to taste; 3 tbsp olive oil; Juice of 1 lemon

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Slow-cooked Cypriot lamb with potatoes, tomatoes, onions, and herbs — a comforting and traditional one-pot meal.

Author: Maya Lawson
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30minutes
Yield: 4–6 servings 1x

Ingredients

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2 lb bone-in lamb shoulder, cut into large chunks
1½ lb potatoes, cut into wedges
2 onions, sliced
4 garlic cloves, thickly sliced
1½ cups chopped tomatoes (fresh or canned)
½ cup water or broth
1½ tsp dried oregano
½ tsp ground cinnamon (optional)
2 bay leaves
Salt and pepper to taste
3 tbsp olive oil
Juice of 1 lemon

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Instructions

Preheat oven to 325°F (160°C).
Layer half the onions and garlic in a deep tray or pot.
Add potatoes, then lamb pieces. Sprinkle with oregano, cinnamon, salt, and pepper.
Top with remaining onions, garlic, tomatoes, and pour in water or broth. Drizzle with olive oil.
Cover tightly with foil or lid. Bake for 2.5 to 3 hours.
Uncover and bake another 30 minutes to brown the top.
Rest 10 minutes. Drizzle lemon juice before serving.

Find it online: https://annirecipes.com/lamb-tava-recipe-with-potatoes-slow-cooked-cypriot-style-comfort/