Lamb in a Copper Casserole by Chef Francesco Ford Coppola

In a wide copper pot, add garlic oil, then place quartered, peeled and sliced potatoes, whole small onions, and cherry tomatoes on top.

Sprinkle with about two spoons of finely chopped onion, coarsely chopped parsley, and other herbs.

Cut the lamb meat into smaller portions, add to the pot, and pour olive oil over it. Mix the raw ingredients in the casserole with your hands. Pour in water, cover with a lid, and lightly braise until the ingredients soften.