Cypriot Baked Lamb And Potatoes With Cumin And Tomatoes - cooking recipe

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

Preparation

Preheat oven to 350\u00b0F.
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.