Adapted from Tessa Kiros’ recipe in her lovely cookbook Falling Cloudberries
Yemeni Baked Lamb and Potatoes with Cumin
- Onion - roughly chopped
- Potatoes - cut into large chunks
- Lamb Kabab - 1 pack
- Parsley - 2 TBP, chopped
- Za'atar - 1 1/2 tsp
- Olive Oil - 1/4 cup
- Tomatoes - 2-3 ripe, cut into thick slices
- Butter - 2 TBP
- black olives (opt)
- This is SO simple! It's a very typical all-in-one meal. You just need time to prepare vegetables. Then, just pop it into the oven, swim in a pool imagining you are in exotic lands and come back to a ready meal.
- Preheat the oven to 350 degrees.
- Put the onion, potato and lamb in a casserole dish or a deep baking dish. Season the top with salt and pepper as desired. Add the parsley, za’atar/cumin, and olive oil and mix with your hands. In a layer on the top of the dish, place the tomato slices and again top with salt and dot with butter. Finally, pour just a ½ cup of water along the sides of the dish.
- Cover with foil and bake for one to two hours, tilting the dish from side to side a couple of times and spooning some of the pan juices over the top. The lamb should be very tender and the potatoes soft. Add some olives to the mix if you like...
- Remove foil, increase the oven temperature to 400 degrees and cook for another 30 - 40 minutes (turning the lamb half way through) or until the meat and potatoes are a little browned and the liquid has reduced. Eat with a simple green salad.
- Not Included in Large Culinary Inspiration Box: Olive Oil, Butter
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