Lamb in a Clay Pot

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Lamb in a Clay Pot
Image: Daniela Ruseva
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06/12/2018
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Preparation
20 min.
Cooking
120 min.
Тotal
140 min.
Servings
6
"A uniquely prepared lamb dish that earned our applause and even that of our guests."

Ingredients

  • lamb meat - 5.5 lb (2.5 kg)
  • green onions - 12 stalks
  • green garlic - 5 stalks
  • rice - 6 tablespoons
  • bulgur - 8 tablespoons
  • water - 10 cups, warm
  • paprika - 1 tablespoon
  • salt - 1 tablespoon
  • black pepper - 1 tsp
  • oil - 5 - 6 tablespoons
  • spearmint - 5 stalks
  • lovage - 5 stalks
  • parsley - 10 stalks
measures

How to cook

Cut the meat into 6-7 portions, sprinkle with salt and braise in heated oil to crisp it.

In a separate container with 4-5 tbsp oil, braise 1/2 cup washed rice.

Once it turns glassy add the chopped green onions and garlic. Once braised a bit, add the bulgur and chopped green spices, a little salt and pour on warm water.

Pour the mixture into a wide earthenware pot.

Sprinkle each bit of meat with paprika and ground black pepper. Arrange the pieces next to each other in the pot.

Cover with the lid and place in a cold oven. Then turn it on to 360°F (180 °C) and bake about 2 hours. Remove the lid. Leave it with the top element turned on for the meat to gain a nice crisp on top.

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