Kavourmas (Cypriot Slow-Cooked Meat)

Name: Kavourmas (Cypriot Slow-Cooked Meat)
Cuisine: Greek
Ingredients: 1 kilo of goat/lamb (katsikaki), shoulder cut into medium pieces; 1 ½ cups (375ml) dry red wine; 3 medium potatoes (750g) cut in half or into 4 pieces if large; 1 ½ cups (345ml) sunflower oil; 2 well-filled tablespoons (70g) tomato paste; 1 cinnamon stick; 2 bay leaves; 1 teaspoon (2g) ground allspice (cumin); ½ level teaspoon freshly ground black pepper; 1 ½ teaspoons (12g) salt; 2 ½ cups (625ml) lukewarm water

1999, Agios Georgios Sylikou. Aunt Andriana (my father's sister) arrives with her steaming kavourmas in the pot, and the whole yard smells wonderful. We sit under the big walnut tree at a round table—a creation of Uncle Panayiotis—that artfully embraces the tree trunk. Our aunt serves us the goat/lamb and potatoes that melt in your mouth, and we fight over who gets to dip their bread in the pot...

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Kavourmas (Cypriot Slow-Cooked Meat)

INGREDIENTS

METHOD

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