Peka

Ingredients11

• lamb shoulder, bone-in, cut into large pieces1.5 kg
• potatoes1 kg
• onions3
• carrots3
• garlic6 cloves
• olive oil80 ml
• dry white wine150 ml
• rosemary sprigs4
• bay leaves3
• sea salt2 tsp
• black pepper1 tsp

Method

1. Heat a heavy lidded pot or peka over a bed of hot embers, or preheat an oven to 180 °C if cooking indoors.
2. Season the lamb generously with salt and pepper and brown it in olive oil until colored on all sides.
3. Add the onions, carrots, and garlic, then pour in the wine and tuck in the rosemary and bay leaves.
4. Scatter the potatoes around the meat, drizzle with the remaining olive oil, and season lightly.
5. Cover tightly with the peka lid or a heavy lid, pile embers on top if using a fire, and cook slowly for about 3 hours until the meat is tender and the potatoes are soft.
6. Check once near the end, adding a splash of water if the pot looks dry.
7. Rest for 10 minutes, then serve the meat and vegetables with the pan juices.