- 400 g potatoes, cut into wedges
- 600 g diced lean lamb
- 2 onions, peeled & sliced
- 28 g pack fresh coriander, chopped
- 4 large tomatoes, thickly sliced
- 2 teaspoons cumin seeds
- 1 teaspoon dried oregano
- 1 teaspoon cinnamon
- 150 ml hot lamb stock
- Optional: Feta cheese and olives to serve
Preheat the oven to 200°C. Cut a piece of kitchen foil to twice the length of 9x13 baking dish. Lay the foil inside the dish and lay a piece of baking parchment on top of the foil. Place the potatoes in the dish with the lamb, onions, cumin, oregano, cinnamon, half the parsley and all of the stock. Mix well.
Layer the tomatoes over the top, season with freshly ground pepper, then fold over the foil and baking parchment and secure by crimping the edges. Bake for 1½ hours, or until the lamb is tender and the vegetables are cooked. Cut off and remove the top of the foil and baking parchment and sprinkle over the remaining parsley to serve.