Lamb and Vegetables

Times:

• Preparation: 15 to 20 minutes.
• Cooking: About 3 hours.

What you need:

Food

• 650g of lamb meat (I prefer shoulder meat because it is more tender)
• 4 small russet potatoes
• 2 green zucchini
• 2 yellow zucchini
• 1 onion
• 1 medium bag of baby carrots
• 1 can of diced tomatoes (you can dice your own fresh tomatoes if you want)
• 1 teaspoon of salt
• 1 teaspoon of seasoned salt
• 1/2 teaspoon of black pepper
• 1/4 teaspoon of ground cumin
• 1 tablespoon of olive oil

Misc

• An aluminum tray, anyother cooking trays would work like glass or metal ones that you prefer. I am using an aluminum tray because it makes cleanup easier.

Steps:

1. Preheat the oven to 300 °F (or about 150 °C)

2. Clean and cut potatoes into thin slices, about 1.5 inches thick. You can also peel the potatoes if that's what you're into.

3. Clean and cut the squash into quarters. The reason why I cut them in quarters is because they cook faster than the potatoes, so this ensures that they will not be overcooked.

4. Cut the onions into small pieces, not too small though

5. Organize the vegies in the cooking tray like in the picture, leave some room for the meat

6. Sutee and let the onions and tomatoes cook with the spices 

7. When done mix the tomatoes and onions with the meat for a minute 

8. Place the lamb only

9. Add the rest of the sauce on the vegitables, along with about 1 cup of hot water

10. Cover tightly with two layers of aluminum foil and place in the oven for 3 to 3.5 hours

11. Final product!