Ingredients

• 800 g lamb shoulder
• 2 piece onions
• 3 piece tomatoes
• 2 piece green bell peppers
• 4 clove garlic
• 4 tbsp olive oil
• 2 tbsp tomato paste
• 1 tsp paprika
• 1 tsp cumin
• 2 piece bay leaves
• 1 tsp salt
• 1 tsp black pepper
• 1 piece clay pot with lid

Instructions

1. Prepare the ingredients

   Cut lamb shoulder into 4cm cubes, removing excess fat but keeping some for flavor. Slice onions into thick rings, cut tomatoes into quarters, and slice peppers into strips. Mince garlic finely. Heat should be off during prep for 15-20 minutes. Ingredients should be uniform in size for even cooking. Do not cut pieces too small or they will overcook.

2. Soak clay pot

   Submerge the clay pot and lid completely in cold water for 30 minutes minimum. No heat required during soaking for exactly 30 minutes. The clay should be fully saturated and darker in color when ready. Do not use the pot without proper soaking or it will crack in the oven.

3. Brown the lamb

   Heat olive oil in a large skillet over high heat for 2 minutes until shimmering. Add lamb cubes in single layer and sear for 8-10 minutes, turning once, until golden brown on all sides. Meat should develop a deep caramelized crust. Do not overcrowd the pan or meat will steam instead of browning.

4. Layer ingredients carefully

   Place browned lamb in bottom of drained clay pot, then layer onions, peppers, and tomatoes on top. Sprinkle minced garlic, tomato paste, paprika, cumin, bay leaves, salt and pepper evenly. No heat needed during assembly for 10 minutes. Vegetables should form distinct layers above the meat. Do not mix ingredients or flavors will not develop properly.

5. Seal the pot

   Place lid on clay pot and seal edges completely with aluminum foil or wet cloth strips. Press firmly around rim to create airtight seal. No heat required for sealing process taking 5 minutes. The seal should be completely tight with no gaps visible. Do not leave any openings or steam will escape and ruin the cooking process.

6. Slow cook perfectly

   Place sealed pot in preheated 180°C oven and cook for 90-120 minutes without opening. Maintain steady medium-low heat throughout cooking time. The pot should emit no steam if properly sealed. Do not open the pot during cooking or you will lose essential moisture and steam.

7. Rest and present

   Remove pot from oven and let rest for 10 minutes before breaking open at the table. No additional heat needed during resting period. The clay should be very hot and fragrant steam should escape when broken. Do not attempt to break the hot pot with bare hands - use kitchen towels for safety.

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