Romertopf Clay Cookware 111 Food

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RöMERTOPF



Römertopf image

Categories     Lamb     Bake     Marinate     Steam     Stew     Lunch

Yield 4 to 6 servings

Number Of Ingredients 12

1 5-pound shoulder of lamb, deboned
2 cups white wine
2 onions, cut into chunks
4 pounds potatoes, peeled and thinly sliced
4 zucchini, cut into chunks
4 tomatoes, peeled and quartered
5 cloves garlic
2 bay leaves
1 teaspoon curry powder
1 teaspoon sweet paprika
2 tablespoons chopped fresh basil, or 1 teaspoon dried basil
Salt and freshly ground pepper to taste

Steps:

  • Marinate the lamb in the white wine overnight. Drain, saving the marinade.
  • Soak the Römertopf, if using, in cold water for about 1/2 hour. Then drain but don't dry.
  • Preheat the oven to 375 degrees.
  • Place half the onions and potatoes in a Dutch oven or Römertopf pan. Cover them with half the zucchini, half the tomatoes, 3 cloves of garlic, and a bay leaf. Add the lamb, and cover with the remaining onion, potatoes, zucchini, tomatoes, garlic, and bay leaf.
  • Add the wine marinade, sprinkle on the spices, and salt and freshly ground pepper to taste, cover, and bake for 3 hours. Bring to the table in the pot, and then cut the meat and serve.

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Yes, Romans used clay cooking (Romertopf literally means 'Roman pot'), and they probably 'borrowed' the technique from Egyptians. But boy am I glad it's being rediscovered nowadays! It's so easy peasy to prepare the dish, no supervision needed, and the result - one of the most delicious meals ever! I highly recommend cooking meat and vegetables in one pot, the …
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