Tavas (Cypriot Baked Lamb and Orzo)

Ingredients

• 2 lb (900g) lamb shoulder, bone-in, cut into large chunks
• 2 large onions, roughly chopped
• 3 cloves garlic, sliced
• 2 tbsp olive oil
• 1 (14oz/400g) can chopped tomatoes
• 2 tbsp tomato paste
• 2 tsp cumin seeds, plus extra for sprinkling on top
• 1 cinnamon stick
• 2 cups (475ml) hot water or lamb stock
• Salt and black pepper
• 1 1/2 cups (300g) kritharaki (orzo pasta)
• Fresh parsley, chopped, for serving

Before you cook

• Pat the lamb chunks dry with paper towels
• Season the lamb generously with salt and pepper
• Roughly chop the onions and slice the garlic
• Preheat the oven to 350°F (180°C)

Steps

1. Warm the olive oil in a clay tavas dish or a heavy oven-safe pot over medium-high heat on the stovetop
2. Brown the lamb chunks in batches, about 3 minutes per side, then set them aside on a plate
3. Add the chopped onions to the same pot and cook for 5 minutes, stirring, until softened
4. Stir in the garlic and cumin seeds and cook for 30 seconds until fragrant
5. Stir in the tomato paste and cook for a minute
6. Pour in the chopped tomatoes and the hot water or stock
7. Drop in the cinnamon stick and return the browned lamb to the pot
8. Bring everything to a gentle simmer on the stovetop
9. Cover the pot and transfer it to the oven
10. Bake for 2 hours, until the lamb is falling-apart tender
11. Take the pot out of the oven and turn the oven up to 400°F (200°C)
12. Stir the orzo into the sauce around the lamb, adding a splash more hot water if the pot looks dry
13. Return the pot to the oven, uncovered
14. Bake for 20 to 25 minutes, until the orzo is tender and has soaked up most of the liquid
15. Sprinkle a pinch more cumin seeds and the chopped parsley over the top before bringing it to the table