Baked Greek Lamb

Thanks to Dee Gullan for the Awesome Recipe!

Serves 4


  • 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


  • 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