👨‍🍳 Instructions

1. 1

   Preheat your oven to 180°C (350°F).

   💡 Tip: Ensure your oven is fully preheated for even cooking.
2. 2

   Place the lamb shoulder chunks, quartered potatoes, quartered onions, and whole garlic cloves into a large roasting dish.

   💡 Tip: Using a large enough dish will prevent overcrowding, allowing ingredients to roast rather than steam.
3. 3

   Drizzle the olive oil over the lamb and vegetables. Gradually add the salt, black pepper, ground cinnamon, and ground cumin. Mix everything thoroughly to ensure the lamb and vegetables are evenly coated with the seasonings.

   💡 Tip: Using your hands is an effective way to ensure all ingredients are well-coated.
4. 4

   Blend the tomatoes until smooth and pour them evenly over the lamb and vegetables in the roasting dish.

   💡 Tip: A smooth tomato sauce will distribute its flavor more evenly throughout the dish.
5. 5

   Cover the roasting dish tightly with foil. You can also place a layer of wet parchment paper under the foil to prevent it from touching the food directly.

   💡 Tip: Tightly covering the dish traps steam, which helps to tenderize the lamb and cook the vegetables.
6. 6

   Bake in the preheated oven for 2 hours, or until the lamb is tender and the potatoes are cooked through. Stir the contents of the dish a couple of times during the cooking process.

   💡 Tip: Stirring helps to ensure even cooking and prevents sticking.
7. 7

   Remove the foil for the last 30 minutes of cooking to allow the top to brown slightly.

   💡 Tip: This step helps to develop a more appealing texture and color on the lamb and vegetables.
8. 8

   Let the traybake rest for 10-15 minutes before serving.

   💡 Tip: Resting allows the juices to redistribute, resulting in more tender and flavorful meat.