Usuba
Lamb with Dried Apricots in a Clay Pot
A hearty stewed dish with tender lamb, potatoes, vegetables, and sweet apricots. The meat is cooked in layers with aromatic herbs and spices, acquiring a rich flavor. Served right in the pot, preserving warmth and aroma.
- Total
- 140 min
- Standard serving
- 476.9 g
Ingredients
Total 11
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Chop the brisket into pieces of 50–60 g each.
- 3
Step 3
Peel the potatoes and cut them into slices.
- 4
Step 4
Clean the beans, remove the tips and stems, and cut them into 3–4 cm pieces.
- 5
Step 5
Peel the onion and cut it into quarters or thin strips.
- 6
Step 6
Cut the pepper in half, remove the stem, seeds and partitions, cut into strips 1×3 cm.
- 7
Step 7
Wash the tomatoes, cut them in half, remove the stem, and slice into wedges.
- 8
Step 8
Wash the parsley and basil leaves, pat dry, and chop finely.
- 9
Step 9
Rinse the dried apricots with hot water, pat dry, and cut in half.
- 10
Step 10
Layer the lamb, potatoes, onions, peppers, dried apricots, tomatoes, beans, and black peppercorns in a ceramic pot. Salt each layer and sprinkle with herbs. If using individual portion pots, arrange the meat and vegetables in a single layer; if using large pots, repeat the layers.
- 11
Step 11
Add water to the pots so that it covers the meat and vegetables. Stew in the oven for 1.5–2 hours at 180 °C. Serve in the same dish in which you cooked it.
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