This recipe is an adaptation of a dish fixed in the mountains by bandits who needed to cook without being seen. They placed the meat on coals in a hole, covered it up, and let it cook for up to 24 hours. The best way to make this is with stolen meat. Anything else will still taste good, but it won’t be genuine. It’s up to you.
There are various versions of Bandit’s Lamb; this is how I made mine. You will need:
This was my main reference. Geeks are so useful!
Preheat oven to about 200 degrees Celsius.
Chop everything up into bite size pieces. Except for the onions, I prefer those to be cut up into smaller pieces. In this case, it is the potatoes that will take longest to cook and will determine how long your dish is in the oven. You also don’t want the rest of your ingredients to burn in the mean time, so apply some patience on the potato pieces – approximately half inch cubes is great.
Mix your ingredients in as they are ready (peeled and chopped), trying to obtain an even distribution, including the spices, olive oil and lemon juice. Best to use your hands, like the bandits did, but yours will probably be cleaner.
Use a dish which is large enough for all your ingredients and has a cover, to avoid having your meal dry up. I cooked mine without the cover on and whilst it was delicious anyhow, the next time I will opt for the juiciest option.
It is done when you can pierce the potatoes easily with a toothpick, or approximately 40 minutes and everything has started to brown.
Remove any soil pieces or stones that may have gotten into your dish as you unearthed it. Serve hot. Always. Run away before you get caught.