Arni Kappamas (Lamb and Potatoes Cooked in Tomato Sauce)
Arni Kappamas (Lamb and Potatoes Cooked in Tomato Sauce) is a traditional Cypriot recipe for a classic stew of lamb shoulder and potatoes cooked in a tomato and white wine sauce base. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Lamb and Potatoes Cooked in Tomato Sauce (Arni Kappamas).
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This is the traditional version of 'kappamas', however it is also made without potatoes and in that case it's served with macaroni or rice pilaff.
Ingredients
1.5kg lamb shoulder cut into 10 or 14 pieces
1kg small, round, potatoes
1 tbsp tomato purée
2 tbsp plain flour
2 bayleaves
500ml corn oil
500g tomatoes
120ml dry white wine
60g onions, finely chopped
1/2 tsp thyme
salt and freshly-ground black pepper, to taste
Method:
Peel and wash the potatoes. Drain thoroughly and pat dry then pierce with a knife.
Dust the meat with flour then shake to remove any excess.
Heat the oil in a deep saucepan, add the potatoes and fry until golden brown. Drain in a sieve.
Add the onions and fry until soft then add the meat and fry until lightly browned all over. Pour in the wine and bring to a boil. Now add the tomatoes, bayleaves, thyme, salt, black pepper. Dissolve the tomato purée in 250ml hot water and add to the pan.
Bring to a boil and cook for 10 minutes then pour over enough boiling water to just cover the meat. Cover the saucepan and simmer gently over low heat for 45 minutes.
Add the potatoes to the pan at this point and cook for 15 minutes more.
This dish should be served hot with its sauce and should be accompanied by roughly-chopped fresh vegetables.
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