Shepherd's Pot from Matera with Lamb and Pecorino

For this dish, it's best to use a clay pot or a heavy Dutch oven. Cut the lamb into bite-sized pieces and place them dry in the pot. Lightly salt.

Cut the onions into wedges, dice the Pecorino (including the rind, if edible), halve the cherry tomatoes, and peel and dice the potatoes. Roughly chop the chicory. Layer all ingredients one after another on top of the meat.

Lightly press everything down, season with salt, pepper, and fennel seeds. Add about 200 ml of water and the olive oil.