Lamb Tava Shoulder Dish (Print Version)
# Ingredients:
→ Meat
01 -
2.5 kg lamb shoulder, cut into chunks
→ Vegetables
02 -
4 potatoes, peeled and quartered
03 -
2 onions, peeled and quartered
04 -
1 whole garlic bulb, cleaned
05 -
4 tomatoes, blended
→ Oils & Seasonings
06 -
240 ml olive oil
07 -
37.5 grams salt
08 -
7.5 grams black pepper
09 -
1 teaspoon ground cinnamon
10 -
1 teaspoon ground cumin
# Instructions:
01 -
Place the lamb shoulder chunks into your baking dish along with the quartered potatoes, quartered onions, and cleaned garlic cloves.
02 -
Pour the olive oil over the ingredients, then sprinkle with salt, pepper, cinnamon, and cumin. Mix thoroughly to ensure even coating of all ingredients.
03 -
Pour the blended tomatoes over the lamb and vegetables. Mix again to distribute the tomato sauce evenly throughout the dish.
04 -
Cover the baking dish with wet parchment paper (soaked and wrung out), then seal tightly with aluminum foil to retain moisture during cooking.
05 -
Place in a preheated oven at 180°C (fan-forced) and bake for 4 hours until the lamb is tender and falling apart.
06 -
Remove from oven and allow to rest for 10 minutes before serving. Serve hot with crusty bread.
# Notes:
01 -
The long cooking time allows the lamb to become exceptionally tender. For best results, check occasionally to ensure there is enough liquid in the dish.