Lamb Stew with Potatoes in a Clay Pot
- lamb clod - 4.5 lb (2 kg)
- green onions - 2 bunches
- green garlic - 3 sprigs
- wine - 1 - 2 cups
- lovage - 1 sprig
- spearmint - 5 branches of fresh
- chrysanthemum - 10 petals
- parsley - 1 bunch
- cloves - 5 seeds, crushed
- paprika - 1 tsp
- black pepper
- potatoes - 2 lb (1 kg) cleaned
- lemons - juice of 1 lemon
- olive oil
Salt the lamb well and sprinkle it with black pepper. Make a paste using the paprika, lemon juice and other spices with olive oil and thoroughly coat the lamb. Chop the onions, garlic and all the green spices, add salt to taste and mix them with 3 tablespoons of olive oil.
Cover the lamb with this green mixture and leave it for one night in the fridge. Transfer everything the next day into a pot, top up with wine and cover with a lid. Put the lamb to bake for 30 minutes at 482°F (250 °C). Then reduce to about 320°F (160 °C) and bake for about 1 hour and 20 minutes (depending on the meat).
Then remove the lid and add the pre-cleaned, sliced and seasoned with spices potatoes. If necessary top up with more wine or water and put back to cook with the lid on for 30-40 minutes.