A Taste of Cyprus

NHS patient safety officer Christiana Vasiliou has fond memories of this dish from her home in a tiny Cypriot village. “Kleftiko means ‘stolen’. It’s served at special occasions such as weddings. I love cooking it for friends and family, not only because it’s ridiculously delicious, but because it’s easy and it cooks slowly so doesn’t take me away from guests!”

KLEFTIKO

SERVES 4 TIME: 5 TO 6 HOURS

INGREDIENTS:

2kg lamb with bones

6 to 8 large potatoes (small potatoes will dissolve)

1 to 2 tbsp cumin

2 to 3 bay leaves (optional)

1 tbsp black pepper

Pinch of salt

METHOD:

1. Cut the lamb into large chunks and wash under cold water. Without straining too much, transfer to a large bowl.

2. Peel and half the potatoes and add to the bowl.

3. Add the cumin, bay leaves, pepper and salt and mix with your hands.

4. Transfer everything in a deep oven pot, making sure you seal well with aluminium before you close the lid. (I use a deep clay oven pot but any oven pot will do). You don’t need to add any more water. The water from washing the meat and the moisture of the potatoes will do.

5. Slow cook at 150 degrees for 5 to 6 hours.

6. Serve with Greek salad and yoghurt.