How to cook
The meat is placed in a pressure cooker. Add 1 tbsp. of salt and fill the pressure cooker with enough water to cover the meat. One it starts boiling, leave for 1 hour to boil.
Peel the potatoes and carrots and cut them into large pieces. The onions are cleaned and cut into crescents. If you have spring onions on hand - use them instead.
Once the meat is ready, it is cut into pieces.
Arrange the potatoes, carrots, onions and peas in the clay pot. Season it with salt. Add the black peppercorns, bay leaf. Sprinkle it with the vegetable mix.
Arrange the pieces of meat on top and season them with mint and oregano. Drizzle them with tomato juice.
From the broth in which the lamb is boiled, use it and pour it into the clay pot, so that the potatoes are covered.
Place the clay pot in the oven and place it at 300°F (150°C).
The lamb in a clay pot is baked for 1 hour, then change the temperature to 480°F (250°C). Before turning up the heat, add the tomato juice to the clay pot.
After another hour it is taken out of the oven. In a bowl with a little water, mix the flour and add it to the lamb with potatoes.
In a small pan, heat the oil and fry the paprika. It is then poured over the lamb with vegetables in a clay pot and then the dish is closed and baked for another hour.