Tavas is a popular dish from the island of Cyprus that is incredibly simple to make and full of robust Mediterranean flavours. The Cypriots often use cinnamon in savoury dishes; they sprinkle it on chicken skin and over potatoes before roasting them and it gives a wonderful layer of flavour to the tomato sauce that the beef and potatoes are braised in here. It’s a dish best served just warm with green vegetables or a salad on the side.

Serves 4

• 1kg chunky slices of beef shin (you could also substitute lamb). 
• 500g onions, sliced
• 150ml light olive oil
• 400g can of chopped tomatoes (or chopped and skinned ripe fresh tomatoes)
• 1kg new potatoes, scrubbed and halved or quartered depending on their size
• 1 tsp ground cinnamon
• 1 dessertspoon of tomato purée
• 250 ml hot water
• 1 tablespoon dried oregano
• 1 sprig fresh thyme
• Salt and black pepper

To make…

• Preheat the oven to 140°C.
• Heat the oil in a fry pan and sauté the onions for 10 minutes with a pinch of salt until soft and translucent but not browned.
• Place the onions, tomatoes, the water, the oregano, thyme and cinnamon, 1 tsp salt and 1tsp black pepper in a large roasting dish or shallow cast iron casserole. Mix thoroughly and add the thick chunks of beef and potatoes so that they are evenly distributed. Add a little more hot water and stir so the sauce comes to the same level as the the meat and potatoes if it needs it. Cover tightly with a lid or foil. Cook for 3 hours without peeking or stirring. The meat and potatoes should be tender and the sauce thick and delicious – the marbling in shin of beef melts into the sauce and adds both texture and flavour. Check the seasoning before serving.

Share, follow, like, enjoy!

• To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website. 
• Follow me on Twitter @pigeoncottage,  on Instagram at Pigeon Cottage Kitchen, and the Pigeon Cottage Kitchen page on Facebook.
• Click on the link to get your very own copy of my family recipe book, Whats4teaMum?