Lamb Stew in an Earthenware Dish | Oven-Baked with Tomatoes

Lay the four earthenware dishes in a wide basin or sink and cover them with cold water. Soak until bubbles stop rising from the unglazed surface; this is inactive time, so prepare the meat and vegetables while they soak.

Cut the lamb into 3 cm cubes, trimming away sinewy pieces and large chunks of fat. Sprinkle with half the salt, the black pepper, thyme, and red pepper flakes, then toss by hand.

Cut the onion into thick half-moons and finely chop the garlic. Cut the tomatoes into large cubes and the long green and red bell peppers into 2 cm pieces. Whisk the tomato paste with the water and remaining salt in a bowl.

Remove the dishes from the water and drain. Spread the onion over the bottoms, divide the meat among them, then arrange the tomatoes, peppers, and garlic among and over the meat. Divide the tomato-paste water evenly among the four dishes. Scatter small pieces of butter over the top and tightly cover each dish with foil.

Place the dishes on the middle rack of a cold oven, set it to 190°C / 375°F, and cook for 75 minutes; the dishes heat along with the oven. Lift one corner of the foil and press a piece of meat with a fork. If it separates without resistance, continue to the next step; if not, cover and cook for 10 more minutes.

Remove the foil and cook for 15 more minutes. The liquid at the bottom of the dish should reduce by half and thicken, and the exposed edges of the meat should brown.

Use oven mitts to remove the dishes and place them on a dry wooden trivet; hot earthenware can crack if set on a wet counter or stone surface. Bring the dishes to the table and serve with buttered rice pilaf.