Shepherd's Pot from Matera with Lamb and Vegetables according to Franco Stano

Name: Shepherd's Pot from Matera with Lamb and Vegetables according to Franco Stano
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 2 SERVINGS
Cuisine: Italská kuchyně
Ingredients: 400 g lamb trimmings (loin, shoulder, leg, preferably fattier, may be with bone); 1 large potato; 20 thin slices of paprika sausage; 8 cherry tomatoes; 100 g fresh chicory; 80 g Pecorino sheep cheese; Extra virgin olive oil; Salt; Freshly ground pepper; 1 small white onion; 2 teaspoons fennel seeds; 100 g plain flour; Water; Yeast; Salt

2 SERVINGS

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INGREDIENTS

400 g lamb trimmings (loin, shoulder, leg, preferably fattier, may be with bone)
1 large potato
20 thin slices of paprika sausage
8 cherry tomatoes
100 g fresh chicory
80 g Pecorino sheep 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
For cooking, we will use a stoneware baking pot. Place the meat dry in the pot and salt it. Gradually layer other ingredients over the meat – onion cut into wedges, diced Pecorino sheep 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. Pour in about 2 dcl of water.
3
Bake in a preheated oven at 180°C for 3 hours with 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 firmly around the entire rim so that the dough adheres well and no steam escapes from the pot.
6
After baking and removing from the oven, first cut open the baked lid and serve with a ladle into deep plates.

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