This is one of a typical Sunday lunch meal you can find in Maltese homes. Everyone adds & changes their take of it but the core of it remains the same. This is my family's take on it.
In an oven dish, start by layering the onions in the bottom. Sprinkle ½ tsp rosemary, curry powder & pepper over the onions. Crumble the stock cube & sprinkle that over as well.
Layer the meat in 1 layer, without overlapping. Season with some meat seasoning.
Place a layer of carrots. Spread the peas on top.
Place the potato slices over everything & layering well, even if you need to overlap the potatoes as to leave no open spaces in between. Sprinkle the rest of the rosemary over the potato & season with salt & pepper.
Pour water from the corner of the dish until you cover the layer of meat. Drizzle the olive oil on top of the potatoes.
Cover the dish with foil & cook in the oven for 1 hour. After the 1 hour, remove the foil from the dish & cook for 15-20 minutes more.