Lamb pan in a Roman pot

Ingredients for 6 servings:

• 4 kg leg(s) of lamb or approx. 1.8 – 2 kg boned meat
• 400 g sweet cream
• 250 ml milk
• 1 tbsp salt
• 1 tsp pepper
• 2 tbsp spice mix (Baharat)*
• 4 m.-sized onion(s)
• 3 tbsp oil (e.g. rapeseed or sunflower oil)
• 400 ml vegetable stock or water

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 15 minutes

Rinse the Roman pot. I fill both parts with cold water and let them stand for about 30-45 minutes. During this time, wash the leg of lamb and pat it dry. Remove any bones and tendons from the meat. Then cut it into approximately 2 cm pieces. Set the bones and any leftover meat or fat aside. This can be used to make a delicious stock. Brown the onions in oil and deglaze with the vegetable stock (or water). Place the milk and cream in a tall mixing bowl and briefly mix with the onion sauce and spices. Transfer the meat to a large bowl and pour the spice sauce over it. Stir everything well and pour into the empty Roman pot. You can also use an ovenproof dish. Cover the dish accordingly. Do not preheat the oven. Place the Roman pot in a cold oven and cook the contents at about 170°C (fan oven). I check and stir everything every half hour. If necessary, I add a little more hot water. Flatbread goes just as well with this, as do potatoes, rice, or spaetzle. *If you don’t have a Turkish spice mix, here are the ingredients. Make this mix separately (it’s enough for at least 3-4 of these pans): 1-2 tablespoons black pepper, freshly ground 2 tablespoons cumin 1 tablespoon coriander 1 tablespoon mint, ground 1 tablespoon clove powder 1 teaspoon ground nutmeg 1/2 teaspoon ground cardamom 1 pinch cinnamon