Tava...Nagila, Tava Nagila, Tava!

Doesn't that song make you feel like your sitting in a Greek Taverna? (even though it's actually Hebrew :) Well, this dish, Tava, will for sure, even though it is in actual fact a Cypriot dish, but if you're not Greek you wont know the difference.
The original recipe comes from Tessa Kiros, a true woman of the world, combining flavours from Greece, South Africa, Scandinavia, Italy and many more into her eclectic culinary repertoire. I've decided to give it a Cape Town twist, by adding white wine instead of water (it could only be better!).
It's exotic, easy, delicious, and gorgeous!



Serves: 6

Ingredients:
2 red onions, chopped roughly
1 kg new potatoes, quartered
1 kg lamb, cut into chunks
4 Tablespoons flat-leaf parsley, chopped
3 teaspoons ground cumin
half cup olive oil
4-5 ripe tomatoes, sliced
2-3 tablespoons butter

Directions:
1. Preheat oven to 180C.

2. Put the onions, potatoes, and lamb in a large roasting pan or baking dish.

3. Season (generously) with salt and pepper, then add parsley, cumin and olive oil. Using your hands, mix everything up well.

4. Place the sliced tomatoes on top of mixture, season lightly with salt and pepper, and then dot with butter.

5. Pour about a half a cup of white wine around the edge of the pan.

6. Cover tightly with foil and bake for 1 and a half to 2 hours, tilting every once in a while to distribute the juices.

7. Remove the foil and increase the oven temperature to 200C. Cook for another 45 minutes or longer, until the tomatoes and potatoes are golden browned and the liquid has all but evaporated.

This is delicious served hot or at room temperature.


photo by: Robin Damstra