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Arni Kappamas
Cypriot lamb & potatoes in tomato sauce
2 LBS small red potatoes, peeled, rinsed & pierced
3 LBS lamb shoulder cut into 10 or 14 pieces
2 TBS flour
2 C corn oil
1/4 C onions, finely chopped
1/2 C dry white wine
1 LB small tomatoes, quartered
2 bay leaves
1/2 tsp. dried thyme
Salt & black pepper to taste
1 TBS tomato purée
1 C hot water
Peel and rinse potatoes under running cold water; drain, pat-dry and pierce with a knife. Set aside. Dust lamb pieces with flour; shake to remove excess. Heat corn oil in a deep skillet; add potatoes and fry until golden brown. Drain. Add onions to skillet; fry until soft. Add the lamb pieces and fry until lightly browned on all sides. Pour in wine; bring to a boil. Add the tomatoes, bay leaves, thyme, salt and black pepper. Dissolve tomato purée in one cup hot water; add to skillet. Bring mixture to a boil; cook for about ten minutes. Pour in enough boiling water to cover the meat. Cover skillet and simmer gently over low heat for about forty-five minutes, stirring occasionally. Add potatoes to skillet and cook for an additional fifteen minutes. Serve hot.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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