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Greek lamb Tava


  • Preheat oven to 160°C fan forced (180°C normal).
  • Heat a little oil in heavy-bottomed casserole and brown the seasoned lamb over a medium heat  in 2 or 3 lots. Remove.
  • Then add a little fresh oil, if needed, and gently sauté the red onions and garlic until tender, stirring now and again, scraping the bottom as you do so.
  • Add the potatoes with the carrots, and toss well.
  • Then add the cumin seeds, mix well and cook to toast, before adding the lemon juice and rice. Stir until well coated.
  • Return the lamb to the pot with ½ cup chopped parsley. Mix well and then pour in about 1 cup stock and add the tomatoes. Stir, tightly cover with kitchen foil and a lid, and cook in the oven for about 1½ hours until the meat is very tender, adding more stock if needed.
  • Then remove the lid, turn the oven temp. up to 200°C fan forced (220°C normal). Sprinkle the top with a little fresh oil and cook in the oven for about another 15 mins until well coloured. Taste for seasoning.
  • Serve with a sprinkling of fresh parsley on top.


  • olive oil
  • 1 kg cubed lamb
  • sea salt & freshly ground pepper
  • 2 large red onions, cut in wedges
  • 4 plump garlic cloves, crushed
  • 1 kg chats (baby potatoes), peeled & halved or quartered
  • 1-2 medium carrots, cut in chunks
  • 1 tbsp cumin seeds
  • juice of 1 lemon
  • 150-200 gm long grain rice
  • ½ cup+ roughly chopped Italian (flat leaf) parsley
  • 1-2 cups chicken stock
  • 4 red tomatoes, quartered

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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