Lamb stew

Ingredients for 4 servings:

• 1 kg lamb
• 1 bunch of soup vegetables
• 2 onions
• 4 cloves garlic
• 2 cups of port wine
• Soy sauce
• 1 bunch of carrots
• Salt
• pepper
• Thyme
• rosemary
• 2 tomatoes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 2 hours 50 minutes

cooked in a Roman pot

For the lamb stew, I always use the pieces originally intended for soup/stew—legs, neck, ribs. It can easily be more than 1 kg, which is what the Roman pot can hold. The pieces are seared until well-sealed, while the Roman pot soaks up some water. Then remove the meat and fry the chopped vegetables, diced onions, and garlic cloves in the fat until lightly browned. Now place the vegetables in the Roman pot as a bed, then the meat on top, season with salt and pepper. Add the thyme and rosemary and the tomatoes. Add the wine and soy sauce, and perhaps a little more tomato paste. Cover and place in the oven at 180°C. After about 90 to 120 minutes, the dish is ready. You can eat almost anything with it; we like beans and boiled potatoes.