Pin it
This lamb tava recipe transforms humble ingredients into a magnificent feast reminiscent of celebrations across the Mediterranean. The slow-cooking process allows the lamb to become incredibly tender while marrying with aromatic spices for an unforgettable meal.
I first prepared this lamb tava for my in-laws when they visited unexpectedly. Despite my anxiety about cooking for them, the dish's incredible aroma as they walked in instantly broke the ice. Now it's our special connection point.
Ingredients
- Lamb shoulder: Cut into chunks provides the perfect balance of meat and fat for meltingly tender results. Look for shoulder with some marbling for the best flavor
- Potatoes: Peeled and quartered absorb the lamb juices and become incredibly flavorful. Choose waxy varieties that hold their shape during long cooking
- Onions: Peeled and quartered add sweetness as they slowly caramelize. The larger chunks ensure they don't disappear completely
- Whole garlic: Cleaned transforms into buttery soft cloves that can be spread on bread or mashed into the sauce
- Olive oil: Use a good quality but not your expensive finishing oil as it forms the base of the sauce
- Salt: The proper amount is crucial as it draws out moisture and helps tenderize the meat
- Black pepper: Use freshly ground for the most aromatic results
- Ground cinnamon: Adds a subtle warmth and sweet undertone that complements the lamb beautifully
- Ground cumin: Provides earthy depth that grounds all the flavors
- Tomatoes: Blended create acidity to balance the richness and help tenderize the meat. Ripe summer tomatoes yield the best results but canned work well in winter
Step-by-Step Instructions
- Arrange the Meat and Vegetables:
- Place lamb chunks in a large baking dish then distribute potato quarters, onion quarters, and whole garlic cloves evenly throughout. Arrange everything in a single layer if possible for even cooking.
- Create the Seasoning Blend:
- Pour the olive oil over everything, ensuring all pieces get a good coating. Sprinkle salt, pepper, cinnamon, and cumin evenly across the surface. With clean hands, gently toss everything to ensure each piece is well-coated with both oil and spices.
- Incorporate the Tomato Base:
- Blend fresh tomatoes until completely smooth with no chunks remaining. Pour this vibrant sauce over the lamb mixture, making sure it seeps down between the meat and vegetables. Gently mix again to distribute the tomato throughout the dish.
- Prepare the Moisture Seal:
- Take a sheet of parchment paper large enough to cover your baking dish. Run it under water until completely wet, then wring it out thoroughly. Lay this damp parchment directly over your dish without touching the food if possible. This creates a perfect steaming environment.
- Seal and Bake:
- Cover the entire dish tightly with aluminum foil, crimping the edges firmly against the sides of the baking dish to prevent steam from escaping. Place in a preheated 180°C fan-forced oven and let it slowly transform for 4 full hours.
- Rest Before Serving:
- Remove from oven and let stand for 10 minutes before carefully removing the foil and parchment. This resting period allows the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor.
Pin it
The cinnamon might seem unusual to some, but it's my secret weapon in this dish. My grandmother always said a pinch of cinnamon makes lamb taste more like lamb in the best possible way. The first time I added it, my skeptical husband became an instant convert, declaring it the most memorable meal I'd ever made.
The Perfect Timing
The four-hour cooking time might seem excessive, but patience truly rewards you here. During the first two hours, the meat begins to tenderize as collagen slowly breaks down. In the third hour, the potatoes absorb the flavors while the onions practically melt. The final hour is when magic happens as everything melds together into a cohesive dish with incredible depth.
Making It Ahead
This lamb tava actually improves with time, making it perfect for entertaining. You can prepare it up to two days ahead and refrigerate after cooling completely. When ready to serve, remove from the refrigerator an hour before reheating, then warm covered in a 150°C oven for about 30 minutes until thoroughly heated. The flavors will have deepened and the meat will be even more tender.
Serving Suggestions
In Mediterranean tradition, this dish demands nothing more than crusty bread for soaking up the incredible sauce. However, a simple Greek salad with tomatoes, cucumbers, and feta provides a bright counterpoint to the rich meat. For a more substantial meal, serve with buttered rice or couscous to capture every drop of the savory juices.
Pin it
Patience is the key to turning simple ingredients into a Mediterranean masterpiece. Enjoy the incredible transformation of this lamb tava.
Frequently Asked Questions
- → What cut of lamb works best for Lamb Tava?
Lamb shoulder is ideal for Lamb Tava as it contains enough fat to keep the meat tender during the long cooking process. Alternatively, leg of lamb can be used, though it may be slightly leaner. The key is using a cut that benefits from slow cooking.
- → Can I make Lamb Tava in advance?
Yes, Lamb Tava actually improves with time as the flavors develop. You can prepare it a day ahead, refrigerate after cooling, and reheat covered in a 150°C oven for about 30 minutes until thoroughly heated. Just add a splash of water before reheating to maintain moisture.
- → Why is the parchment paper needed in this dish?
The wet parchment paper creates a barrier between the food and aluminum foil, preventing any reaction with the acidic tomatoes while still allowing the dish to be sealed tightly. This technique helps retain moisture and creates the perfect steaming environment for tender lamb.
- → What sides pair well with Lamb Tava?
Crusty bread is traditional for soaking up the flavorful sauce. Other excellent accompaniments include Greek salad, tzatziki, steamed rice, or couscous. For a complete Mediterranean meal, serve with a side of olives and feta cheese.
- → Can I substitute other vegetables in Lamb Tava?
While potatoes, onions, and garlic are traditional, you can add carrots, bell peppers, eggplant, or zucchini. Root vegetables work well as they can withstand the long cooking time. Add softer vegetables like zucchini during the last hour of cooking to prevent them from becoming mushy.
- → How can I tell when the Lamb Tava is properly cooked?
The lamb should be fork-tender and nearly falling apart when properly cooked. The potatoes should be soft throughout, and the sauce should have thickened slightly. If the lamb still feels tough after 4 hours, extend cooking time by 30-minute increments until desired tenderness is achieved.