Lamb Stew with Vegetables in a Pot Under a Dough Lid
Main Dishes • European
Description
The highlight of the dish is that until you pierce the puffed-up dough lid over the pot with a fork or knife, the aroma of lamb with vegetables does not fill the dining room. After piercing the dough, along with the fragrant steam, it usually leads to copious salivation.
Ingredients
- Salad Potatoes 2 pieces
- Tomatoes 4 pieces
- Onion 2 pieces
- Orange Bell Peppers 2 pieces
- Green peppercorns 10 pieces
- Bay leaf 4 pieces
- Salt to taste
- Herbs to taste
- Wheat Flour 10 oz
- Water 2 cups
- Lamb 0 lbs
Step-by-Step Guide
Step 1
Cut or chop the lamb (if it has bones) into medium-sized pieces.
Step 2
Place the meat at the bottom of clay portion pots and salt it.
Step 3
Add the pepper and bay leaves on top.
Step 4
Scatter the sliced onion halves over the top.
Step 5
Cut large potatoes into eight pieces and place four wedges on top of each pot.
Step 6
Slice the tomatoes and bell peppers, mix with chopped herbs, and fill each pot to the top edge.
Step 7
Pour in water, leaving two fingers' width from the top edge.
Step 8
Pour the flour into a mound on a 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.
Step 9
Moisten the edges of the pots with water and seal the pots with the flatbreads like lids.
Step 10
Place the pots in a well-heated oven on a baking sheet and cook for one and a half hours at medium heat.
Step 11
During cooking, keep an eye on the pots and reduce the oven heat if the dough lid becomes dangerously puffed.
Step 12
Serve the finished dish on a tray without tearing the flatbreads from the unleavened dough.
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