Traditional Cypriot recipe
Level of Difficulty: Easy
Ingredients for one serving:
- 250 g lamb
- 1 onion fresh
- 1/2 potato
- 1 bay leaf
- 3 tsp. garlic powder
- 1 pc. parchment paper
- aluminum foil a double piece
A Cypriot, Traditional and delicious recipe for … real lovers of Cypriot cuisine and not only!
First step is to wash and drain the meat.
Then clean a large potato and cut it in the middle or a smaller one that is not coarse to tear.
Take a non-stick paper and place the potato in the center and the meat with the glued side of the potato to the meat.
Salt the potato and meat with as much salt that when you serve them later they are salted properly.
Place your laurel, as well as garlic and onion if you use them. You put them wherever they are, or where there is space.
This is the portion you close well on the paper as a package. Then, as the portion wrapped on the paper is wrapped tightly in the double-sided card and again as a packet.
The foil has to be completely closed so that the moisture ,that will low heat the meat during cooking, does not evaporate.
Do the same portions as you want and put them next to each other in a pyrex or a thick baking pan with the closure side up.
Cover the pyrex or baking pan on a alumimun foil and bake in a moderate and preheated oven for 2, 5-3 hours or until the meat softens a lot.
Serve the portions as they are kept in foil. You open the serving, after you serve it on your plate and you see that the potato is well cooked, not melted.
We re commend to squeeze the lemon over the meat.
Enjoy your meal!