Lamb cooked in a cast-iron pot in the oven
Description
This cooking method works well for lamb with bones. You can also use beef or poultry with tougher meat. By the way, there's not a drop of oil in this dish. It's cooked in its own juices. If the heat is not low, it's better to add a little water.
Instructions
- 1
Step 1
Slice the onion into rings. Then cut the tomatoes and bell pepper (slice the tomatoes into rounds and the bell pepper into strips, respectively). Divide the vegetables into 3 portions. Place the first layer of vegetables into a cast-iron pot.
- 2
Step 2
We have a layer of vegetables. On top, place 1 layer of lamb. Season with salt and pepper.
- 3
Step 3
On top, place the second layer of vegetables. Put the meat on them as well. Sprinkle with spices. Then place the third layer of vegetables and meat, seasoning everything generously with spices.
- 4
Step 4
The idea is to braise the lamb in layers. The bottom and top layers should consist of vegetables. Moreover, the first layer of vegetables and meat should be the thickest. This is how it should be braised.
- 5
Step 5
Lamb must be cooked covered, over low heat. In general, the longer it stays in the oven and the lower the heat, the better the result will be. After 4 hours, remove the dish and transfer it onto a plate.