Lamb and vegetable stew from the roasting pan

Ingredients for 4 servings:

• 2 onions, red, peeled and roughly chopped
• 1 kg potatoes, peeled and cut into large pieces
• 1 kg lamb, diced
• 4 tbsp parsley, chopped
• 3 tsp cumin
• 125 ml olive oil
• 4 tomatoes, ripe, sliced
• 50 g butter
• 3 sprigs rosemary
• 3 garlic cloves
• salt and pepper
• 125 ml water

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cypriot recipe

Preheat the oven to 180°C. Place the onions, potatoes, and meat in a casserole dish (approx. 5 l) or baking dish. Season generously with salt and pepper. Add the parsley, cumin, and olive oil and mix everything well with your hands. Place the garlic, either whole or roughly chopped, on top. Wash the rosemary sprigs, pat dry, and place on top. Arrange the tomato slices on top and lightly season with salt. Place the butter in small pieces on top and pour in about 125 ml of water to the sides. Cover or cover with foil and bake for about 2 hours, tilting the dish slightly every now and then to pour some of the cooking liquid over the meat and vegetables. The meat should be tender and the potatoes soft after this time. Remove the lid (or foil) and increase the temperature to 200°C. Cook for another 45 minutes. When the potatoes are slightly browned and the liquid has reduced slightly, turn the meat over. Serve hot.