Shepherd's Pot from Matera with Lamb and Vegetables by Franco Stana

2 SERVINGS

Majstrštyk

Buy all ingredients right below the recipe

INGREDIENTS

400 g lamb trimmings (loin, shoulder, leg, preferably marbled, can be with bone)
1 larger potato
20 thin slices of paprika sausage
8 cherry tomatoes
100 g fresh chicory
80 g sheep's pecorino cheese
Extra virgin olive oil
Salt
Freshly ground pepper
1 small white onion
2 teaspoons fennel seeds

INGREDIENTS FOR THE DOUGH LID

100 g plain flour
Water
Yeast
Salt

INSTRUCTIONS

1
We will use a stoneware baking pot for cooking. Lay the meat dry in the pot and salt it. Layer the other ingredients on the meat in order – onion cut into wedges, diced sheep's pecorino cheese with rind, halved cherry tomatoes, peeled and diced potato, fresh chicory leaves.
2
Lightly press down in the pot, add more salt, pepper, and fennel seeds. Add about 200 ml of water.
3
Bake in a preheated oven at 180°C for 3 hours under a regular lid.
4
Meanwhile, prepare the dough.
5
For the last 15 minutes, replace the clay lid with a dough lid. Place the dough on the pot, pressing it around the edges to adhere well and prevent steam from escaping.
6
After baking and removing from the oven, first cut the baked lid and serve with a ladle into deep plates.

Manu a Matěj

The well-known duo, singer Matěj Ruppert and chef Emanuel Ridi, bring the true taste of Italy to your table. Try authentic recipes from the television screen in your own kitchen.