Thanks to Dee Gullan for the Awesome Recipe!

Serves 4

Ingredients:

• 1½kgs Karoo stewing lamb cut into bite sized pieces
• 2 red onions – cut into wedges 
• 4 garlic cloves – peeled and cut in half
• 850g or 4 large potatoes - cut into large bite sized pieces (no need to peel them)
• 30g flat leaf parsley – roughly chopped
• 4 teaspoons of cumin seeds 
• 6 ripe tomatoes - cut into thick slices
• 125ml water
• Salt and pepper 
• Foil

Recipe:

• Preheat your oven to 180 Celsius
• Put the lamb, onion, potato and garlic, half the parsley and cumin seeds in large ovenproof dish. 
• Drizzle with olive oil and season with salt and pepper
• Mix through with your hands so that everything is coated with the oil
• Add the tomatoes on top in a single layer and season again with salt and pepper
• Drizzle with olive oil 
• Add 125ml of water around sides of the dish
• Cover with foil and bake for 2 hours, tilting the dish from time to time and spooning the pan juices over the top
• After 2 hours the lamb should be tender and potatoes soft
• Remove the foil and increase temperature to 200 C
• Cook for another 35 minutes until the liquid has reduced and the meat and the potatoes are browned.
• Garnish with the remaining parsley
• Serve with a crispy green salad