Have a sturdy pan, pot, or metal tray ready; this will be your main dish for slow-roasting the lamb.

Wash and pat dry the lamb pieces.

Wash the baby potatoes but leave their skins on.

Peel and wash the shallots.

Wash the baby tomatoes and have your garlic cloves ready.

Roughly chop one bunch each of parsley, thyme, dill, and rosemary.

Pour about 4 tablespoons of olive oil or any unflavored oil into the tray.

Next, add 1 teaspoon of turmeric powder, 1.5 teaspoons of red chili powder, 1 teaspoon of black pepper powder, and 2 teaspoons of salt, then mix these with the oil.

Now, place the meat pieces in the tray.

Add the potatoes, tomatoes, onions, garlic, parsley, thyme, dill, and rosemary, followed by 60 milliliters of cooking wine.

Mix everything together thoroughly.

Let the tray sit at room temperature for 1 hour to allow the meat to marinate.

Pre-heat your oven to 180 degrees Celsius for 10 minutes.

Then, place the tray after covering it with aluminium foil in the oven.

Roast the meat at 200 degrees Celsius for 30 minutes.

Afterward, reduce the temperature to 150 degrees Celsius and continue cooking for 2.5 hours.

Once finished, turn off the oven.

Carefully remove the tray and let it rest at room temperature for 15 minutes before taking off the aluminium foil.

After removing the foil, the meat will be incredibly tender and full of flavor.

To make a thick gravy, you can separate the liquid and herbs and cook them for a few minutes. However, we usually skip this step because the dish itself is already incredibly flavorful.