Lamb Stew with a North African twist and Vegetables Baked in a Clay Pot

Ingredients

Wait with adding for making the gravy

• 2 tbs cornstarch
• 3 dl cream

Directions

Cut the lamb meat into pieces. Fry the meat in 100 g butter and add salt and pepper and set aside. Cut the paprika, mushrooms and onions into pieces. Fry the onions and garlic in 100 gr butter and set aside. Mix the onions, figs, paprika, mushrooms and lamb meat in an ovenproof dish with a lid.

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Add the spices and remaining ingredients, all except the cornstarch and the cream. Put the lid on. Place in the preheated oven and cook for 1 ½ hours. Oven temperature 150 Celsius degrees.

Take the dish out of the oven and strain the broth in a separate pot. Cool off and place in refrigerator.

When the broth is cold take off the fat that is on the top. Heat the broth and mix in the cornstarch until it thickens a bit for a nice sauce. Use more starch if you feel the sauce is too thin for your liking. Taste off to your own taste with adding more salt or pepper or spices and add the cream.

Pour the sauce over the lamb stew and let it cook a few minutes before serving. Serve with potato and vegetables baked in a claypot. 

Baked potatoes and vegetables in a Clay Pot

Ingredients

• 8 potatoes
• 8 carrots
• 2 dl sugar snaps
• 2 dl okra 
  Rosemary, Olive oil, Salt & Pepper

Directions

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Cut the potatoes, carrots and the okra in slices. Leave the sugar snaps whole. Mix all in a bowl. Sprinkle with olive oil, salt, pepper and rosemary and mix well. Pour the mix in the prepared clay pot and put the lid on and place in the oven.
Bake in the oven in a clay pot with lid for 40 minutes at 225 Celsius Degrees
To prepare the Clay Pot before baking: Pour water in the clay pot and let it sit for 30 minutes. Remove the water and pour in the vegetables and potatoes mix and place in the oven to bake.