How to make
Cut the meat into pieces, wash and dry them. Chop the potatoes, onions, leeks, carrots and zucchini coarsely.
Pour the oil into the clay pot and arrange the meat at the bottom. Place the potatoes, onions, leeks, celery slices, grated ginger and carrots on top.
Pour the broth over the veggies so the potatoes don't harden because of the tomatoes. Then pour in the jar of vegetable mix, zucchini slices and the whole tomatoes. Sprinkle the sugar.
Pour in the wine, paprika and salt. Add the bay leaf, allspice and black pepper, then the dry spices.
Put foil under the lid of the clay pot and bake at 390°F (200 °C) for 2 hours. Remove the foil and sprinkle the aromatic dish with fresh parsley.
Note: I didn't fry the meat and veggies in this recipe, everyone was raw excluding the canned veggies. The result was wonderful and healthier - no roux, just rich taste and aromas!
Enjoy!
