Cypriot lamb tavas in a clay pot (Tavas)

1. Cut the lamb leg into 4-5 cm cubes; peel the potatoes and cut into large chunks, cut the onions into thick wedges and the tomatoes into wedges.

2. In a large bowl toss the meat, potatoes, onions and tomatoes with the ground cumin, a pinch of cinnamon, the salt, pepper and olive oil.

3. Put everything into a clay pot (or a deep roasting tin with a lid), pour over the wine and water and cover tightly.

4. Bake at 170 °C for 2 hours until the meat is tender and the potatoes have softened in the meat juices.

5. Remove the lid, raise the oven to 200 °C and bake for another 20 minutes until the top is browned and the juices have thickened.

6. Scatter with fresh parsley and serve with a simple tomato-cucumber salad and yoghurt.

Tip: Tavas takes its name from the "tava" clay pot in which it cooked all morning in village bakery ovens, in the heat left after the bread was baked – slow cooking is the secret.