Usuba
Lamb with Vegetables in a Pot under Pastry
Meat stew in clay pots, baked under a pastry crust. The dish is cooked in the oven until the lamb and vegetables become tender. The dough puffs up during cooking and forms an aromatic crust.
- Total
- 90 min
- Standard serving
- 799 g
Ingredients
Total 11
Instructions
- 1
Step 1
Cut or chop the lamb into medium-sized pieces if the meat is on the bone.
- 2
Step 2
Place meat at the bottom of clay portioned pots and salt.
- 3
Step 3
Add black peppercorns and a bay leaf.
- 4
Step 4
Slice the onion into half-rings and arrange on top of the meat.
- 5
Step 5
Cut the potatoes into eight pieces and place four slices in each pot.
- 6
Step 6
Slice the tomatoes and sweet peppers into wedges, mix with chopped herbs and arrange in pots up to the top edge.
- 7
Step 7
Fill with water, leaving two fingers from the top edge of the pot.
- 8
Step 8
Pour the flour onto a board in a mound, make a depression in the center, pour in water and knead a stiff dough. Divide the dough into four parts and roll out flatbreads to the size of the pots.
- 9
Step 9
Moisten the edges of the pots with water and cover them with dough flatbreads as lids.
- 10
Step 10
Place the pots on a baking sheet in a preheated oven. Cook for one and a half hours on medium heat.
- 11
Step 11
Watch the pots while cooking. If the dough lid becomes too convex, reduce the oven temperature.
- 12
Step 12
Serve the finished dish on a tray without removing the dough lids from the pots.
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