Ingredients

• 1kg x Lamb Shoulder - have your butcher cut into 4 lamb chunks with the bone included

• Olive oil

• 1 x Head of garlic cut in half outside papery skins removed

• 2 x Tablespoons tomato paste

• 4 - 5 x Large waxy potatoes, cut into 5cm chunks

• 2 x Tablespoons dried Mediterranean Oregano

• 1 x Teaspoon dried Rosemary leaves

• 1 x Teaspoon dried Cumin seeds - freshly ground - important

• 150m/l Water

• 4 x Bay leaves

• Juice of two large best quality lemons - important

• 2 x Teaspoons Lemon Zest

• 1/4 x Teaspoon Black Pepper ( a little extra pepper would work with this dish )

• Salt to your taste or special diet

Preparation

Firstly, carefully brown the lamb on all sides then place the lamb, potatoes and garlic in a casserole dish then add a little olive oil and using your hands toss with the tomato paste, black pepper, salt, oregano, cumin, bay leaves and rosemary.

Now add the lemon juice, 150m/l water and toss again to mix well then place everything firmly together in the pan and drizzle with a little more olive oil and make sure the pot is well sealed. Covering the top with foil before placing the lid works well.

Bake at around 180c for at least three hours. The lamb must be falling of the bone. After, say , 2 hours check and add a little more water if the lamb is drying out.

Before serving sprinkle with the lemon zest.

Important: The Mediterranean/Greek Oregano is important for this recipe. The Mexican oregano is too strong.

Comments: To Buy the herbs and spices for this recipe go to: SPICES