Tavas with Lamb

Name: Tavas with Lamb
Cuisine: Cypriot
Ingredients: 1 kg lamb breast (or shoulder), cut into small pieces; 1 cup parboiled rice; 2 onions, finely chopped; 1 fresh tomato, finely chopped; 1 tablespoon tomato paste; 1 vegetable stock cube; 1 tablespoon artysia (cumin); 1 tablespoon paprika; 1 tablespoon salt; 1 tablespoon black pepper; 1 small coffee cup dry white wine

Recipe by Epistimi Lefou

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INGREDIENTS

1 kg lamb breast (or shoulder), cut into small pieces
1 cup parboiled rice
2 onions, finely chopped
1 fresh tomato, finely chopped
1 tablespoon tomato paste
1 vegetable stock cube
1 tablespoon artysia (cumin)
1 tablespoon paprika
1 tablespoon salt
1 tablespoon black pepper
1 small coffee cup dry white wine

METHOD

In a bowl, combine all the ingredients. Mix well. Transfer the mixture to a tavas (a traditional Cypriot clay pot) or a baking dish, and add enough water to cover the food.
Cover tightly with parchment paper and aluminum foil, then bake in a wood-fired oven for 3-4 hours, or in a preheated home oven at 180°C for 3 hours.
Remove from the oven, stir, and serve.