- sweet potato – 1kg
- red pepper
- s alt
If there is a lot of lamb, it is made into portions and each portion is s alted separately so that it is s alted all over. After that, each piece of meat is generously smeared with the oil, which was previously at room temperature. Then it is spread well with the red pepper.
Then add water and a little oil to the pan with the meat. The water in the pan should not be more than half of the pan.
After the meat is seasoned, it is covered with foil and placed in a preheated oven at the highest temperature of the stove, in this case it is 270 degrees. Leave the meat at these degrees until you feel that the water has boiled. Then you reduce the degrees to 150. At this temperature you let it cook for 3-4 hours.
An hour before you take the lamb out, you can remove the foil to brown the meat on top. Then you will also add the potatoes, previously cut into discs, not too thick.
If you choose a plain potato as a side dish, put it in an hour before you take out the lamb so it can cook well.
If you choose sweet potato, you can add it 20 minutes before the end of baking because it cooks faster.