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1
You can use almost any kind of lamb for this.
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2
I usually buy a lamb leg and butcher it myself, but you could use shoulder, whole lamb shanks or chops/cutlets.
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3
I would advise against using super lean lamb, you need a bit of fat for this to work well.
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4
Preheat the oven to 180C (350F).
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5
Prepare the lamb by cutting into large chunks and place in a large casserole dish or baking tray (about 20 cups capacity).
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6
Roughly chop the onions and scatter over the top.
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Wash and slice the potatoes into chunks roughly 2.5cm (1 inch) across and place in dish (depending on the potatoes you use you can peel them sometimes I do, sometimes I dont).
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8
Season well with sea salt and pepper and pour the oil across the top.
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9
Chop the parsley roughly and scatter over the top, sprinkle cumin seeds on top as well and mix well with your hands.
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Slice the tomatoes into large chunks and scatter over the top, season lightly with salt.
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11
Cut butter into small cubes and place around the tomatoes.
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12
Pour 1/2 cup of water around the sides of the dish and cover the whole thing tightly with aluminium foil.
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13
Place in the oven and cook for 2 hours tilting the pan gently once or twice to move the liquid around.
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14
After 2 hours, turn the heat up to 200C (390F).
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15
Remove the foil from the lamb and place back into oven.
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16
Cook for a further 45 minutes, turning the lamb and potatoes once, until the lamb and potatoes have browned slightly and the liquid has reduced.
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17
Serve hot or at room temperature with a simple Greek salad.
