Romertopf

• 1 5-pound shoulder of lamb, deboned
• 2 cups white wine
• 2 onions, cut into chunks
• 4 pounds potatoes, peeled and thinly sliced
• 4 zucchini, cut into chunks
• 4 tomatoes, peeled and quartered
• 5 cloves garlic
• 2 bay leaves
• 1 teaspoon curry powder
• 1 teaspoon sweet paprika
• 2 tablespoons chopped fresh basil, or 1 teaspoon dried basil
• Salt and freshly ground pepper to taste

1. Marinate the lamb in the white wine overnight.
2. Drain, saving the marinade.
3. Soak the Romertopf, if using, in cold water for about 1/2 hour.
4. Then drain but dont dry.
5. Preheat the oven to 375 degrees.
6. Place half the onions and potatoes in a Dutch oven or Romertopf pan.
7. Cover them with half the zucchini, half the tomatoes, 3 cloves of garlic, and a bay leaf.
8. Add the lamb, and cover with the remaining onion, potatoes, zucchini, tomatoes, garlic, and bay leaf.
9. Add the wine marinade, sprinkle on the spices, and salt and freshly ground pepper to taste, cover, and bake for 3 hours.
10. Bring to the table in the pot, and then cut the meat and serve.

lamb, white wine, onions, potatoes, zucchini, tomatoes, garlic, bay leaves, curry powder, sweet paprika, fresh basil, salt

Taken from www.epicurious.com/recipes/food/views/romertopf-374110 (may not work)