Wash and dry the meat and rice separately.
In a ‘tava’ (oven proof deep clay pot) first put a layer of five-six pieces of meat with bones. Add 1/3 of rice and 1 onion over the meat. Add one courgette, the four potato pieces and 1 tomato and sprinkle with cumin.
To prepare the second layer, place the remaining meat and rice, one onion and courgette, a thinly chopped potato, and a thinly sliced tomato. Add the remaining cumin, salt and tomato paste mixed with water.
Cover the surface with baking paper and foil and cook the tava in a moderate oven (200°C) for 2 hours. Uncover and continue cooking until the potatoes become crisp.
1kg meat (lamb or goat-saddle, ribs or neck) cut into small pieces
1 cup long-grain rice
2 onions, thinly chopped
1 medium potato cut in four
1 medium potato cut in thin slices
2 medium courgettes (optional) cut into chunks
1 mature tomato, cut in medium slices
1 mature tomato, cut in thin slices
2 tbsps tomato paste
1 tsp freshly ground cumin
3 cups water