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1
Combine meat, onions, allspice, garlic, 4 bay leaves, 1 tbsp.
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2
oregano, and red wine in a large bowl.
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3
Cover and set aside in a cool place for 2-4 hours.
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4
You can put it in the fridge overnight if you want too.
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5
Heat the oven to 140C/275F/Gas1.
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6
Saute the bacon in its own fat in a large frying pan for 2-3 minutes and transfer to a large casserole dish.
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7
Add half the olive oil to the frying pan and saute the boiling onions until lightly browned on all sides, about 10 minutes.
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8
Drain and set aside.
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9
Remove the meat from the marinade, reserving the marinade, and pat dry with kitchen paper.
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10
Lightly dredge with flour, shake off the excess.
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11
Add 3 tbs of the remaining olive oil in the frying pan and saute half the meat until lightly browned on all sides.
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12
Transfer to the casserole dish and repeat with the remaining meat.
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13
Bring the marinade to a boil in a pan and then simmer until reduced by about one third.
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14
Strain the marinade through a sieve into the frying pan and discard the solids.
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15
Bring to the boil stirring well.
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16
Add the reduces marinade, tomatoes, honey, cinnamon, stock salt and pepper, remaining bay leaves and 1 tbs oregano to the casserole dish.
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17
Mix everything together well.
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18
Usually the casserole is sealed with a flour and water dough and then baked for 2-1/2 hours.
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19
This can be very difficult to remove though, so place some foil over the casserole dish and then put on a tight fitting lid so as little steam escapes as possible.
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20
After 2-1/2 hours, break the seal/take off the lid and add the onions.
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21
If there is more than about 12 fl.
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22
oz.
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23
sauce, leave the casserole uncovered.
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24
If less, add a little water or stock.
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25
Bake for 30 minutes longer.
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26
Bring a small pan of water to the boil.
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27
Add the olives, leave to stand for 5 minutes and then drain and rinse and add to the casserole.
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28
Chop the parsley, capers, garlic and lemon zest together.
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29
Arrange the meat and onions on a large plate, spoon over the sauce and then sprinkle with the parsley mixture.
