Αρνί καππαμάς, με κρασί και πατάτες (Μαγειρεύω Κυπριακά 2013). Πηγή: Στάλω Λαζάρου.
Lamb main dish that was served on Sundays. The two recipes are from Omodos in Limassol district (Troodos mountainous area) and Meneou in Larnaca district.ίας Λάρνακας.
Name - Recipe
Αρνί καπαμάς.
Version A
1 kg of lamb meat cut into portions
5-6 large potatoes, cut into quarters
1 cup of red wine
1 teaspoon of tomato paste
3 grated tomatoes
Corn oil
Salt, pepper
Version B
1 kg of lamb, cut into portions
3 large potatoes
1 glass of dry white wine
2-3 bay leaves
Oil
Salt
Version A
In a bowl marinate the meat in wine. In a shallow pot sauté the potatoes in corn oil. Remove the potatoes and add the meat and sauté. Add the marinade wine, the tomatoes and the tomato paste dissolved in 1 cup of water. Add another cup of water and add the potatoes, salt and pepper to taste. Allow the food to simmer. (Fotini Andreou, Cooking Cypriot food 2012-2013)
Version B
Peel the potatoes and cut them into round slices. Fry them in a pan with and when they are done, transfer to a plate and season with salt. Fry the meat and salt it. Add the white wine and bay leaves. Cover the pot and simmer for 5' to 10'. Add enough water to cover the meat and cook until the meat is tender. Just before removing from the heat, add the potatoes. Stir and then cook until the sauce has thickened and the meat and potatoes are tender. (Isabella Panagi, Cypriot Cooking food 2012-2013)
Marinating Version A
Sautéing.
Cooking in a pot.
Functional and symbolic role
Lamb main dish that was served on Sundays. (Isabella Panagi, Cypriot Cooking food 2012-2013)
Additional information and bibliography
Fotini Andreou (15 years old, student of Omodos High School) from oral testimony of Fotini Theodotou (69 years old, Omodos). See Cyprus Food and Nutrition Museum (2014); Cooking Cypriot food 2012-2013 (ed. Petroula Hadjittofi), unpublished data.
Isabella Panagi (17 years old, student of Pascal English School Larnaca) from oral testimony of Eleni Vatyliotis (75 years old, Meneou). See Cyprus Food and Nutrition Museum (2014); Cooking Cypriot food 2012-2013 (ed. Petroula Hadjittofi), unpublished data.
Petroula Hadjittofi
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