JamieOliver.com

Ingredients
1kg shoulder of pork, cut into fist size pieces (I used leg, less fatty)
1kg Cyprus potatoes peeled and quartered (if small, leave whole)
olive oil, for drizzling
1 tsp ground cinnamon
2 tsp ground cumin
3 onions, peeled and sliced lengthways
5 tomatoes (more if in season) sliced lengthways ( I used a can of Italian chopped, as I had no fresh)

A simple dish, but very tasty and a good one to just leave in the oven to cook.

Method
1. Put the pork and potatoes in a large earthenware dish/ovenproof casserole.
2. Pour a good drizzle of oil in the dish and mix around well. Add the spices and mix again.
3. Lay the onions and tomatoes over the top pour over a little more oil and season.
4. Cover with foil and cook in a hot oven (200C) for around 1 hour, then lower the heat to 180C and remove the foil and cook for another hour till browned. Keep an eye on it to ensure it doesn’t burn.
5. Serve straight from the dish with salad or a side vegetable.