TAUA

Source: TAUA (The London Cookbook, page 88)

· Serves 6 ·

Ingredients

· 1,4 kg (3 lb) Cyprus potatoes,
cut into large pieces

· 1,4 kg (3 lb) boned leg of lamb,
cut into large pieces

· 1 large onion, chopped

· 450 gr (1 lb) diced tomatoes

· 5 gr (2 oz) cumin seeds

· 2 tablespoons tomato purée

· 3 bay leaves

· salt and freshly
ground black pepper

1. Preheat the oven to 200°C/400°F/gas mark 6.

2. Mix together the potatoes, lamb, onion, tomatoes and cumin seeds and place in a deep baking dish.

3. Make a stock using the tomato puree and add just enough stock to cover the meat and vegetables in the baking dish.

4. Add the bay leaves and seasoning.

5. Cover the dish with foil and bake in the preheated oven for 2 hours.

6. Uncover and serve hot.

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2001-04-09

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