Tava tis Kyprias
Cypriot Lamb and Rice Bake
A hearty and aromatic Cypriot baked dish featuring tender lamb, fluffy rice, and a symphony of spices, slow-cooked to perfection. Traditionally prepared in a clay pot or 'tava', this dish is a testament to the island's rich culinary heritage, often served as a celebratory meal.
🧂 Ingredients
- 1 kg Lamb shoulder(cut into 5cm cubes, bone-in preferred)
- 2 cups Long-grain rice(rinsed well)
- 500 g Potatoes(peeled and cut into 1cm thick slices)
- 3 large Tomatoes(sliced 1.5cm thick)
- 1 large Onion(roughly chopped)
- 5 heaped tsp Whole cumin seeds
- 1 tbsp Tomato paste
- 1 cube Chicken stock(dissolved in 2 cups hot water)
- 80 g Butter(cut into small cubes)
- 2 tbsp Olive oil
- to taste Salt
- to taste White pepper
👨🍳 Instructions
- 1
Preheat oven to 180°C (350°F). Lightly grease a deep oven-safe dish or traditional clay 'tava' with some butter or olive oil.
💡 Tip: A deep dish is essential to prevent overflow during cooking. - 2
Arrange the potato slices around the bottom and sides of the dish, overlapping them slightly. This creates a protective layer for the rice.
💡 Tip: Slicing off a small part of the base of the potatoes can help them stand upright. - 3
In a large bowl, combine the rinsed rice, lamb cubes, chopped onion, 5 tsp of cumin seeds, salt, and white pepper. Mix well.
💡 Tip: Ensure the lamb is cut into generous, bite-sized pieces. - 4
Gently spoon the lamb and rice mixture into the center of the dish, over the potatoes, leveling it out.
💡 Tip: Avoid packing the mixture too tightly, as the rice needs room to expand. - 5
Dissolve the chicken stock cube in 2 cups of hot water. Stir in the tomato paste. Gently pour this liquid around the edges of the lamb and rice mixture, ensuring it seeps down.
💡 Tip: The liquid should come up to just under an inch from the top of the rice. - 6
Layer the tomato slices evenly over the top of the lamb and rice mixture. Sprinkle the remaining 1 tsp of cumin seeds over the tomatoes.
💡 Tip: Using ripe, flavorful tomatoes will enhance the dish. - 7
Dot the top generously with the cubed butter.
💡 Tip: Butter adds richness and helps prevent the top layer from drying out. - 8
Cover the dish tightly with foil or a lid. Bake for 1 hour and 30 minutes.
💡 Tip: Tight covering is crucial for steaming the ingredients. - 9
Remove the foil/lid and continue baking for another 30-45 minutes, or until the lamb is tender, the rice is cooked, and the potatoes are browned and slightly crispy.
💡 Tip: Check the tenderness of the potatoes with a knife; if needed, cook for a bit longer. - 10
Let the tava rest for 10-15 minutes before serving. This allows the flavors to settle and makes it easier to serve.
💡 Pro Tips
- ✓Bone-in lamb adds more flavor to the dish.
- ✓If you don't have a traditional clay 'tava', a deep oven-safe casserole dish or Dutch oven will work.
- ✓This dish can be adapted for vegetarians by using chunks of courgettes and globe artichokes instead of lamb.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of ground cinnamon for a subtle warmth.
- Some recipes include a splash of white wine with the stock for added depth.