lamb in the crockpot

lamb in the crockpot ( a clay casserole )

Cut lamb shoulder in cubes, marinate overnight with lemon juice, a lot of fresh thyme, pepper, salt, cane sugar and topped up with good olive oil.
Keep clay casserole in water for 30 mins.
Put all food in casserole, add a few tomatoes in quarters,a few potatoes in slices, an onion or two, a clove of garlic or two, add a few spring onions finely chopped , 10 allspice corns, 6-8 bay leaves, 10-12 corns black pepper, one medium size red chili, a good bit of ginger thinly sliced, a large stick of cinnamom, a table spoon of Ras el Hanout if available(otherwise a bit of cummin powder), a shot of portuguese hot piri piri sauce, a few spoons of Madeira, more cane sugar and lemon juice: put it in the oven, 45 mins at 200 degrees Celsius, then simmer at about 160 degrees for another 1.45 hours. 
You cannot go wrong.

If this is too hot and spicy for you: forget about it, all.
Eat somewhere else.
If you are vegeterian: don't do it.