Best Cumin Potatoes And Tomatoes Recipes

TAVE (CYPRIOT BAKED LAMB AND POTATOES WITH CUMIN AND TOMATOES)

Tave (Cypriot Baked Lamb and Potatoes With Cumin and Tomatoes) image

This delicious all-in-one meal couldn't get any easier or tastier. You can just fling it into the oven and pop over to the pub for a drink or two with friends, and when you get back it's almost ready! You may also use lamb chops instead of the cubes of lamb. It's great either way! The long slow cooking results in meltingly tender lamb and succulent potatoes.

Provided by MarieRynr

Categories Lamb/Sheep

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 red onions
1 1/4 kg potatoes
1 kg lamb, cut into chunks
4 tablespoons chopped flat leaf parsley
3 teaspoons cumin seeds
1/2 cup olive oil
4 -5 ripe tomatoes
50 g butter

Steps:

Roughly chop the onions and cut the potatoes into large chunks. Slice the tomatoes into thick slices.
Pre-heat the oven to 180*C/350*F. Put the potatoes, onions and the lamb into a deep baking dish and season with salt and pepper. Add the parsley, cumin and olive oil, thoroughly mixing with your hands. (natures best tool!) Layer the tomatoes on top and season them lightly with salt. Dot with butter and pour about 1/2 cup of water around the sides of the dish. Cover tightly with foil.
Bake for 2 hours, stirring several times, the lamb should be tender and the potatoes soft.
Remove the foil, increasing the oven temperature to 200*C/400*F. Cook for 45 minutes longer, stirring halfway through, until the lamb and potatoes are browned and the liquid has reduced somewhat. Serve hot or at room temperature with a salad.

CYPRIOT BAKED LAMB AND POTATOES WITH CUMIN AND TOMATOES

Cypriot Baked Lamb and Potatoes With Cumin and Tomatoes image

from "Falling Cloudberries" by Tessa Kiros In the book, the recipe description reads: "This is so simple. It's a very typical Cipriot all-in-one meal--you just need the time to prepare the lamb and vegetables, then you can fling it in the oven, go out for a (Greek) coffee, and come home to a ready meal. You could use lamb chops and leave them whole instead of cutting them into chunks, which makes it even simpler. And it doesn't need much by way of accompaniments--perhaps a salad or some simply sauteed vegetables."

Provided by Anissa Wolf

Categories One Dish Meal

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 red onions, roughly chopped
2 3/4 lbs potatoes, cut into large chunks
2 1/4 lbs lamb, cut into chunks
4 tablespoons chopped fresh Italian parsley
3 teaspoons cumin seeds
1/2 cup olive oil
4 -5 ripe tomatoes, cut into thick slices
3 1/2 tablespoons butter

Steps:

Preheat oven to 350°F.
Put onion, potato, and lamb into a 5-qt casserole dish or a deep baking dish. Season with salt and pepper. Add parsley, cumin, and olive oil and mix well with your hands or a wooden spoon. Put tomato slices on top in a single layer and season lightly with salt.
Dot butter over the top and pour about 1/2 cup of water around the sides of the dish.
Cover with foil and bake for 2 hours, tilting the dish from side to side a couple of times and spooning the pan juices over the top. The lamb should be tender and the potatoes soft.
Remove the foil, increase oven temperature to 400 F, and cook for another 45 minutes or so, turning lamb halfway thorugh, or until the meat and potatoes are a little browned and the liquid has reduced.
Serve hot or at room temperature.

CUMIN POTATOES AND TOMATOES

Cumin Potatoes and Tomatoes image

This well-flavored dish nicely accompanies roasted fowl or meats. I would describe the flavor as mildly Middle-Eastern. NOTE: 600 g potatoes equals about 8 medium potatoes, and it is best if you can use potatoes of roughly equal size. If you must use large potatoes, quarter them.

Provided by FlemishMinx

Categories Potato

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

600 g potatoes, peeled and sliced in half (see above note)
1 large onion, thinly sliced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground cinnamon
2 tablespoons olive oil
400 g canned crushed tomatoes
300 ml water
sea salt
pepper

Steps:

Pre-heat oven to 200°C.
In a large mixing bowl, mix (with your hands) the potatoes, onion, cumin, cinnamon, oil, salt and pepper.
Spread this mixture evenly in a baking dish (I use a 20 cm by 26 cm).
Pour the crushed tomatoes and any juices over the potatoes.
Pour water into the pan.
Cover with foil and bake for 45 minutes.
After this time, reduce oven temperature to 180°C, remove foil and bake an additional 30 minutes until the potatoes are tender and the sauce has thickened.

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