Shepherd's Pot from Matera with Lamb and Vegetables according to Franco Stano

For cooking, we will use a stoneware baking pot. Place the meat dry in the pot and salt it. Gradually layer other ingredients over the meat – onion cut into wedges, diced Pecorino sheep cheese with rind, halved cherry tomatoes, peeled and diced potato, fresh chicory leaves.

Lightly press down in the pot, add more salt, pepper, and fennel seeds. Pour in about 2 dcl of water.

Bake in a preheated oven at 180°C for 3 hours with a regular lid.