Tava Nicosia Clay Pot Classic

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A rustic Greek tava baked slowly in a clay pot, layered with bone-in lamb, waxy potatoes, sweet onions, and ripe tomatoes. Aromatic with oregano, cinnamon, and bay, the dish emerges bubbling and golden with meat that falls from the bone. It is hearty Sunday food from the Nicosia region, made for sharing at a long table.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 42 gCarbs
• 5 gFiber
• 8 gSugar
• 39 gProtein
• 780 mgSodium
• 1180 mgPotassium
• 95 mgCalcium
• 4.5 mgIron
• 24 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the lamb

• 1.4 kg bone-in lamb shoulder, cut into 5 cm pieces
• 3 tbsp extra-virgin olive oil
• 1 tbsp Greek dried oregano
• 1 tsp ground cinnamon
• 2 bay leaves
• 1.5 tsp sea salt
• 1 tsp freshly ground black pepper

For the vegetables

• 700 g waxy potatoes (Yukon Gold or Cyprus spuds), peeled and cut into thick wedges
• 2 large yellow onions, sliced into thick rings
• 4 garlic cloves, roughly smashed
• 200 g ripe Roma tomatoes, grated to a pulp (skins discarded)
• 1 tbsp tomato paste

For the braising liquid and finish

• 180 ml dry red wine
• 120 ml warm water
• 1 tsp sweet paprika
• Juice of 1/2 lemon
• Small handful of flat-leaf parsley, chopped
• Crumbled feta, to serve

Directions

1. Soak an unglazed clay pot in cold water for 30 minutes, then drain. Pat the lamb dry and toss with olive oil, oregano, cinnamon, bay leaves, salt, and pepper; let stand for 20 minutes at room temperature.
2. Preheat the oven to 180°C (350°F). Heat 1 tablespoon of olive oil in a heavy skillet and sear the lamb pieces on all sides until deep brown, about 6 minutes total. Transfer to a plate.
3. Layer the sliced onions and smashed garlic in the bottom of the clay pot, scatter the potato wedges over them, and arrange the browned lamb and any juices on top. Stir the grated tomato and tomato paste together and spoon over the lamb.
4. Pour the red wine and warm water around the edges, sprinkle with paprika, cover with the clay lid (or tight foil), and place in the oven. Bake for 1 hour 30 minutes, until the lamb is fork-tender and the potatoes are soft.
5. Remove the lid and increase the oven to 210°C (410°F). Bake uncovered for 20-25 minutes more, until the liquid has reduced to a thick sauce and the top is lightly caramelized.
6. Squeeze the lemon juice over the tava, scatter with parsley, and let it rest 10 minutes before serving. Bring the clay pot straight to the table and offer crumbled feta alongside with crusty bread.

Cook’s Notes

• Soak an unglazed clay pot in water for at least 20 minutes before baking; it helps the pot steam the food and prevents cracking.
• Bone-in lamb shoulder gives the richest flavor and a silkier sauce than boneless cuts.
• If you do not have a clay pot, use a heavy Dutch oven and extend the covered bake by 15 minutes for even heat distribution.
• For a more Cypriot-leaning finish, add a pinch of ground coriander and a small cinnamon stick to the braising liquid.
• Let the tava rest at room temperature for 10 minutes before serving so the sauce thickens and coats the meat evenly.

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