طاجن الريش مع الخضار بالفرن

We slice the onions into thick slices.

We slice the tomatoes into thick slices without peeling them.

We cut the carrots into equal-sized cubes.

We cut the potatoes into cubes and set them aside.

We slice the mushrooms.

We grease the bottom of the clay pot with a little vegetable oil.

We arrange the onion slices at the bottom of the pot.

We sprinkle salt and black pepper over the onion layer.

We arrange the tomato slices over the onions, then place the carrot cubes on top and sprinkle a little salt and pepper.

Arrange the lamb ribs seasoned with salt and black pepper on top of the vegetables and brush them with a little vegetable ghee.

We add half a cup of water to the pot.

We cover the pot and place it in a preheated oven at 240°C (465°F) for 30 minutes.

We reduce the heat to 180°C (350°F) and leave the pot until the lamb becomes tender and the vegetables soften.

We add the potatoes and mushrooms along with half a cup of water mixed with one teaspoon of tomato paste and a pinch of salt, then return the pot to the oven until the sauce thickens.

We boil the peas and leave them until they are cooked.

We add the boiled peas right before serving, then serve the clay pot hot with bread or rice.