Peel the skin of tomatoes and cut them in large cubes. Peel the potatoes and cut them in 2 inch cubes, too. Smash cleaned garlic with your knife and roughly cut them to have enough for 8 pots. Cut up lamb into 4 oz pieces. Chop cleaned onions in 1 inch cubes. Slice carrots into rings enough for the amount of the pots you have.
Prep all the pots and start evenly distributing solid ingredients in to them. Add 4 oz chunk of lamb, some tomato, potatoes, 1-1/2 pieces of smashed garlic, pieces of onion, 2 TBSP of chick peas, 2 pieces of sweet peppers.
Now it is time to add the spices. Add 1/4 tsp cumin, pinch of black pepper, pinch of chili pepper, 1/4 tsp coriander powder, and add the salt. Cooking in the pot means you can actually increase the amount of salt you can add. Since cooking in the pot makes the dish more alkaline, adding extra salt will result in more balanced PH, hence improving the taste of the soup.
Roughly chop the herbs (parsley and a little thyme) and place on top of of all the ingredients.
Since the cut of lamb I used wasn’t very fatty, I put roughly 1/2 TBSP of ghee in each pot. This will only make your soup more delicious. If you do not have ghee handy, you can use butter or avocado oil.
Place the pots on a baking pan for ease of handling. Place the trays in the oven and set the oven to 350F. Keep the pots in the oven for 1 to 2 hours for a tender meal. Check one of the pots for the readiness. Carefully remove the lid of the pot (it is going to be very hot!) and check if the ingredients are well cooked.
Garnish with dill and serve with hot bread. I hope you like this clay pot soup recipe. Please leave your feed back in the comments. I would love to hear from our readers.