Indian Lamb Stew

Lamb stew made with carrots, potatoes, spices, and baked beans

Sauté onions in a clay pot until brown for 3 minutes. Add the tomato purée and sauté for 2 minutes. Add the marinated lamb pieces. Cook for another minute.
Add the spices, chopped carrots, potatoes, and peas. Add enough water to submerge the lamb. Do not add too much water as this will dilute the stew and make it into a soup. Cover the pot with the lid and cook for 30 minutes on medium heat.
Toss the peppers and stir the stew well. The lamb must be barely submerged at this point. You could add a little water, if needed. Cook for another 25 minutes on low heat.
Add the baked beans and cook for 2 minutes. Garnish with cilantro.

Cut the top of the bread bowl by going a third into the bread bowl. Angle the bread knife to cut out a triangular piece on top. Spoon the Indian Lamb Stew into the depression of the bread bowl and serve hot.

Dissolve the yeast in warm water for 5 minutes.
Add half the flour and beat with the dough hook. Add the remaining flour slowly in batches.
Knead on a floured surface for 10 minutes. Keep the dough covered in an oiled bowl and oil the top of the dough. Let it rest for 45-50 minutes.
Divide into 4 balls. Smoothen the top. Knead with the chopped dill. Set to prove for another 20-30 minutes in a warm place.
Brush with white egg wash (1 egg white with 1 tablespoon of water) and sprinkle semolina on the baking tray. Bake at 400⁰F for 12 minutes.
Brush again with egg wash and bake again for 11-12 minutes or until golden. Cool and scoop out the top. Fill with the stew and serve hot.