Lamb stewed with vegetables in a pot under a dough hat
4 servings
90 minutes
Lamb stewed with vegetables in a pot under a dough lid is a true gastronomic journey into the world of comfort and warm traditions. This dish combines tender meat infused with spice aromas and juicy vegetables simmered in their own juices. Its origins can be traced back to European culinary culture, where baking in clay pots has always been considered a way to preserve the rich flavor and juiciness of ingredients. The main feature is the dough 'lid' that turns into a crispy crust absorbing all the dish's aromas. It is served directly in the pot, carefully breaking through the dough lid, making the eating process not only delicious but also an engaging ritual.
1
Cut or chop the lamb into medium-sized pieces (if it has bones).
- Lamb: 1 kg
2
Place meat at the bottom of clay portion pots and salt it.
- Lamb: 1 kg
- Salt: to taste
3
Sprinkle pepper and bay leaf on top.
- Black peppercorns: 10 pieces
- Bay leaf: 4 pieces
4
Sprinkle the sliced onion halves on top.
- Onion: 2 pieces
5
Cut large potatoes into eight pieces and place four wedges on top of the pot.
- Potato: 2 pieces
6
Cut the tomatoes and bell peppers into wedges, mix with chopped greens, and pack them up to the top edge of each pot.
- Tomatoes: 4 pieces
- Bell pepper: 2 pieces
- Fresh herbs: to taste
7
Fill with water, leaving two fingers from the top edge.
- Water: 2 glasss
8
Pour the flour into a mound on the board, make a well, pour in water, and knead a stiff dough. Divide the dough into four parts and roll out four flatbreads to the size of the pots.
- Wheat flour: 300 g
9
Moisten the edges of the pots with water and seal them with dough like lids.
10
Place the pots in a well-heated oven on a baking sheet and cook for one and a half hours on medium heat.
11
During cooking, watch the pots and reduce the oven heat if the dough lid becomes dangerously bulging.
12
Serve the dish on a tray without tearing the flatbreads from the dough.
