Pots with lamb and peas in the oven
4 servings
180 minutes
Clay pots with lamb and peas in the oven are a traditional dish of Caucasian cuisine, embodying the spirit of hospitality and family meals. For centuries, it has been prepared in Caucasian homes using local spices and simple ingredients that combine to create a rich, warming flavor. Tender lamb infused with the aromas of bay leaves, allspice, and rosemary becomes juicy and soft, while peas add a light texture and natural sweetness to the dish. Potatoes and carrots fill it with heartiness, creating a perfect balance of flavors. Cooked in clay pots, the ingredients simmer to reveal their full taste and aroma. This dish is suitable for both everyday dinners and cozy gatherings where each bite reminds one of the traditions and culinary mastery of the Caucasus.
1
Soak the peas for 5 hours. Change the water and simmer for 30 minutes.
- Dried peas: 8 tablespoons
2
Place the bone-in lamb at the bottom of the pots.
- Lamb: 400 g
3
Peel the onion, slice it into rings, and place it on the lamb.
- Onion: 1 head
4
Peel the carrot and cut it into small pieces. Place them in pots.
- Carrot: 1 piece
5
Put about 3 pepper seeds in the pots.
- Allspice berries (whole): 15 g
6
Add a bay leaf.
- Bay leaf: 4 pieces
7
Salt (0.5 tsp) and add a pinch of rosemary seasoning for lamb.
- Salt: 4 teaspoons
- Rosemary: to taste
8
Clean and chop the potatoes, add to the lamb.
- Potato: 3 pieces
9
Evenly distribute the peas among the pots.
- Dried peas: 8 tablespoons
10
Fill the pots with water, leaving 1 cm to the edge. Preheat the oven, then reduce the temperature to 270 degrees and place the open pots for about an hour until the water boils. Cover with a lid, reduce the temperature to 230 degrees and cook for another hour.
