Cumin Lamb Casserole - cooking recipe

Ingredients

1 kg lamb, diced into big chunks
1 kg small potato, halved or quartered, depending on size
2 medium onions, chopped into wedges
5 tomatoes
20 -30 g cumin seeds (just use the whole spice packet)
1/2 cup olive oil
1/2 cup water
3 -4 tablespoons butter
3 -4 teaspoons salt
pepper

Preparation

Preheat oven to 180C.
Put lamb, potatoes, olive oil, cumin seeds, salt and pepper in a large plastic bag and jiggle it about till it's well mixed. I use the bag the lamb came from the butcher inches You can do this in a dish but then you have to wash the dish and your hands.
Pour it all into a large casserole dish or dutch oven with the water.
Slice the tomatoes and overlap them on top, they stop the meat drying out.
Sprinkle salt on the tomatoes. You can also add shredded parsley or lemon zest now if you want to.
Top the whole thing with little pats of butter, put the lid on the pot, and place in oven for 1 1/2-2 hours
Swish the pan every half hour to rewet the ingredients.
If it's still watery, take the lid off and return to the oven for another half hour.