Entree: Cyprus – Central Culinary Region – Ταβάς ➤ Tavás (Oven-baked meat and vegetable casserole traditionally cooked in a deep pan)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 1 hr 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2.5 lb (1.1 kg) lamb shoulder, boneless, cut into 1–1.5 inch (2–3 cm) cubes
- 4 tbsp (60 ml) olive oil
- 2 large onions, sliced, about 10 oz (300 g)
- 3 cloves garlic, minced (5/16 oz (9 g))
- 3 medium potatoes, peeled and cut into chunks, about 1.5 lb (680 g)
- 2 cups (480 g) chopped ripe tomatoes (fresh or canned)
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) lamb or beef stock
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) ground black pepper
- 1 1/2 tsp (9 g) salt, adjust to taste
- 2 bay leaves
- 1 tbsp (15 ml) red wine vinegar or lemon juice (optional, for brightness)
- Fresh parsley, chopped, for garnish

Show original ingredient measurements

- 2.5 lb (1.1 kg) lamb shoulder, boneless, cut into 1–1.5 inch (2–3 cm) cubes
- 4 tbsp (60 ml) olive oil
- 2 large onions, sliced, about 10 oz (300 g)
- 3 cloves garlic, minced (9 g)
- 3 medium potatoes, peeled and cut into chunks, about 1.5 lb (680 g)
- 2 cups (480 g) chopped ripe tomatoes (fresh or canned)
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) lamb or beef stock
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) ground black pepper
- 1 1/2 tsp (9 g) salt, adjust to taste
- 2 bay leaves
- 1 tbsp (15 ml) red wine vinegar or lemon juice (optional, for brightness)
- Fresh parsley, chopped, for garnish

Instructions

1. Preheat the oven to 350°F (175°C). Heat 2 tbsp (30 ml) olive oil in a large heavy ovenproof pot or deep skillet over medium-high heat. Pat the lamb cubes dry, season lightly with salt and pepper, and brown in batches until well seared on all sides; remove and set aside.
2. In the same pot add remaining 2 tbsp (30 ml) olive oil and sauté the sliced onions until softened and golden, about 8–10 minutes. Add the minced garlic and cook 1 minute.
3. Stir in the tomato paste and chopped tomatoes, then deglaze with the stock, scraping up browned bits. Add oregano, bay leaves, vinegar or lemon juice if using, and adjust salt and pepper.
4. Return the browned lamb to the pot, add the potato chunks, and stir to combine. Bring to a simmer, cover with a tight-fitting lid or foil, and transfer to the preheated oven.
5. Bake covered for 1 to 1 1/4 hours, until the lamb is tender and potatoes are cooked through. Remove the lid and bake uncovered 10–15 minutes more to reduce and lightly brown the top if desired.
6. Remove bay leaves, adjust seasoning, garnish with chopped parsley, and serve hot with crusty bread or rice.