3# Boneless Leg of Lamb, cubed into 2” cubes
2# Red Potatoes, cubed
1 Large White Onion, cut into 8th and layers separated
6 Large Ripe Tomatoes, peeled, seeded and chopped
1/3# Pecorino Cheese, diced
1 Dried Red Chili, seeds removed & crumbled
¼# Soppressata salami, cut into small pieces
1 ¼ Cups Water
Kosher Salt to taste

Brown the lamb in batches in a cast iron Dutch oven, use one with a tight fitting lid, and reserve the browned meat. Soften the onions in the pot, scrapping up everything you can from the bottom. Add back in the lamb and the rest of the ingredients. Cover tightly, reduce the heat to medium-low and let simmer for an hour or two, or until the lamb is very tender.