Summary

Ingredients

• 2 onion (s), red, peeled and roughly chopped
• 1 kg potato (s), peeled and cut into large pieces
• 1 kg lamb, diced
• 4 tablespoon parsley, chopped
• 3 teaspoons cumin
• 125 ml olive oil
• 4 tomato (s), ripe, sliced
• 50 g butter
• 3 sprigs rosemary
• 3 clove (s) garlic
• salt and pepper
• 125 ml water

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Instructions

1. Preheat the oven to 180 ° C.
2. Put onions, potatoes and meat in a saucepan (approx. 5 l) or casserole dish. Salt and pepper well. Add the parsley, cumin and olive oil and mix everything well with your hands. Place garlic on top either whole or roughly chopped. Wash the rosemary sprigs, pat dry and place over them. Spread the tomato slices on top and lightly salt again. Place the butter in flakes on top and pour in about 125 ml of water on the side. Cover with a lid or foil and bake for about 2 hours, tilting the pan slightly from time to time and pouring some roasting liquid over the meat and vegetables. After this time, the meat should be tender and the potatoes soft.
3. Remove the lid (or foil) and raise the temperature to 200 ° C. Cook for another 45 minutes. When the potatoes are a little browned and the liquid has reduced a little, turn the meat over. Serve hot.