Cypriot lamb with potatoes, tomatoes and onions

Preparation time
overnight

Cooking time
over 2 hours

Serves
Serves 4–6


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the Cypriot lamb

  • 500g/1lb 2oz lamb neck fillet, chopped into large pieces
  • 500g/1lb 2oz lamb chops
  • 1 tbsp cumin seeds
  • 500g/1lb 2oz potatoes, peeled and quartered
  • 4 tomatoes, halved
  • 4 onions, thickly sliced
  • 2 bay leaves
  • 6 garlic cloves, left whole
  • 100ml/3½fl oz olive oil
  • 125ml/4fl oz lamb stock or water

For the sheep’s yoghurt salad

  • 3 tbsp sheep’s yoghurt, strained overnight through a muslin to thicken
  • handful fresh flatleaf parsley leaves
  • pinch cumin seeds, toasted
  • ½ cucumber, chopped into cubes
  • 3 strips lemon peel, blanched and finely diced
  • 4 tbsp olive oil
  • 1 lemon, juice only
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