Lamb with Dried Apricots in a Pot

Ingredients

• Veal Brisket 20 oz
• Salad Potatoes 15 oz
• Chinese green beans 5 oz
• Dried Apricots 5 oz
• Tomatoes 2 pieces
• Orange Bell Peppers 1 piece
• Onion 1 head
• Basil 0 oz
• Parsley 0 oz
• Green peppercorns 6 pieces
• Salt to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Cut the brisket into pieces of 50–60 grams.

Step 3

Peel the potatoes and cut them into wedges.

Step 4

Clean the green beans, remove the ends and stems, and cut into pieces of 3–4 cm.

Step 5

Peel the onion and slice it into half-rings or chop into feathers.

Step 6

Cut the bell pepper in half, remove the stem, seeds, and partitions, and slice into strips of 1x3 cm.

Step 7

Wash the tomatoes, cut them in half, remove the stem, and slice them.

Step 8

Wash the parsley and basil leaves, dry them, and chop finely.

Step 9

Rinse the dried apricots in hot water, dry them, and cut them in half.

Step 10

In a ceramic pot, layer the lamb, potatoes, onion, bell pepper, dried apricots, tomatoes, green beans, and peppercorns. Salt each layer and sprinkle with herbs. If using individual pots, layer the meat and vegetables in one layer; if using a large pot, repeat the layers.

Step 11

Add water to the pots so that it covers the meat and vegetables, and simmer in the oven for 1.5–2 hours at 355°F. Serve in the same dish in which it was cooked.