Lamb with Onion in a Jar
A filling meat dish with a good amount of protein and fat that is convenient to prepare for several portions at once. Onion and herbs soften the flavor, while slow cooking in a jar keeps the juices inside. Once cooled, the meat becomes even firmer and more aromatic.
Cut lamb shoulder (400 g) into roughly 2×2 cm cubes, add onion (200 g), cilantro (10 g), parsley (10 g), salt (5 g), and ground black pepper (2 g), then mix well and massage lightly.
Transfer the mixture to a clean 1-liter jar, pour in water (200 g), place bay leaf (2 pcs.) on top, and close the lid loosely. Put the jar into a cold oven, cook at 170 °C for 1.5-2 hours, then cool at room temperature and refrigerate for up to 7 days.
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