The days are getting shorter and daylight is more soft and melancholic. It is time winter dishes like this stew with lamb and vegetables

Taro is a root, grown in Cyprus in the lower areas of the island. It is believed to be native to Southeast Asia and southern India, but it is cultivated and used in many places all around the world. Taros are ready in autumn after the 15th of October, that's what Mrs. Amalia used to say, and can be eaten the whole winter through. It is important when bought fresh to leave the root to dry out for at least a week just by storing it in a dry place. Originally prepared with pork