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Deezee (meat Roast In A Clay Pot)

1/4 c Dried chick-peas, covered w/water & soaked overnite
1 1/2 lb Lamb shank, cut into 4 pcs including bone
1/4 c Yellow split-peas
1/4 c Skinless dried lima beans, soaked in water overnight
1 ts Salt
1/8 ts Pepper
1/4 ts Ground turmeric
5 c (abt) water
4 sm Whole, (abt 3/4 lb) potatoes, peeled
1 Or 2 dried lime(s) (limoo amoni) pierced in 2 places
1 sm Whole, (1/4 lb) eggplant OR
3 md Carrot, halved
1 sm Ripe tomato, quartered

1. Drain chick-peas, cover w/water again, & bring to a boil. Cook over moderate heat for abt 20 mins, which will soften but not disintegrate chick-peas. Drain.

2. Put lamb, partially cooked chick-peas, split peas, lima beans, salt, pepper, & turmeric in a 2-quart clay pot. Cover w/water almost to top, abt 5 cups. Bake in a preheated, 350 F oven for 15 mins, then reduce oven temp to 275 F, and bake for 2 hrs.

3. Add potatoes, lime, eggplant or carrot, & tomato. Cover the pot slightly & continue to bake slowly for 1 hr more.

Strain broth & serve it as a separate course. Remove & discard lamb bones. The meat & vegetables are served together on a platter as another course. Serve warm. Serves 4 to 6 w/bread, salad, & pickles.

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