|Margarita's International Recipes|
I wasn't crazy about this dish the day I made it, but it grew on me as I ate the leftovers. It's certainly hearty food that seems more alpine than Mediterranean - though the use of lamb relates to its Greek/Middle Eastern origins.
- 2 lbs lamb, cut into large pieces
- 2 lbs potatoes, cubed
- 2 onions, sliced
- 1 lb tomatoes, quartered
- 4 bay leaves
- 1 tsp cumin seeds
- 1 tsp ground cinnamon
- salt to taste
- 2 tsp ground black pepper
- 1/2 cup crushed tomatoes
- 1/2 cup olive oil
Preheat oven to 350F
Place meat in a Dutch oven or similar pan. Add the potatoes, onions, fresh tomatoes and bay leaves. Season with the cumin seeds, cinnamon, salt and pepper. Pour the crushed tomatoes on top of the meat and veggies. Cover tightly and bake in the oven for at least 2 hours. Turn the meat and vegetables from time to time.
Remove the lid and cook until browned and the liquid is somewhat reduced. Serve.
Adapted from a recipe at Kontoyiannis House