Uniquely cooked on the fire pit of steel-fire
Grind the spices in a mortar or grinder.
In a pan, pour the olive oil, vinegar, spices and salt and stir.
Rub the paste on the meat.
Cut the onions in half
Add the tomato at the bottom of the casserole and the onions on top.
Place the meat on the onions and add the tomatoes cut into thick slices into the gaps.
Pour over the rest of the marinade and fill the gaps with tomatoes, onions and garlic.
Close the lid and place on the fire.
Simmer for an hour and half and top up the liquids if required. Cook for a total of 4 hours
Mutton (3 shanks and a piece of shoulder 2,370 g)
750 g onions
500 ml strained tomatoes - Passata
4-5 fresh tomatoes
1 bulb of garlic
80 -100 ml olive oil
1 dash of vinegar
19 g salt per kilo of meat or as much as you like
For the spice mix:
15 g sweet paprika
2 tbsp dried oregano
2 tbsp dried thyme
3 g each coriander, cumin, allspice, chili pepper (optional)
4 g black pepper
2 tsp. smoked paprika