Mutton in pot

'Pot' is not the right word. In Hungary we normally used bigget ceramic pot with a lid to cook or bake food in outdoor or indoor traditional firepit/oven. This meal is the best if you van cook in a 'tagine'.

Really old recipe. So sad that literally no one is making it nowdays.
The best meat is mutton, but you can make it from lamb too.

Ingredients:

• 1 large red onion
• 250 g mushroom (any kind)
• 100 g butter (room temperature)
• 600 g mutton meat (without bones)
• 3 tbs lard
• 200-300 g of sliced smoked bacon, 0,5 cm thick
• salt and pepper
• 4 big chunck of leftover sourdough bread
• 700 ml red wine

Method:

Slice the onion in very small pieces. Cut the mushrooms in quaters. Start to saute the onion and the mushroom in a large frying pan, with the salt and the knob of butter. 
Cut the meat in 3-4 cm size, season with salt and pepper.

Grease the bottom half of the tagine with lard, and put the bacon slices all around the pot, to cover it everywhere. Place the meat in, then a layer of mushroom onion, then another layer of meat, and keep doing it till the 3/4 of the pot. Pour the bottle of red wine and then finish the whole thing with dried leftover sourdough brea.

Preheat the oven to 220 C, and with lid on cook about 45-50 minutes, then without the lid for another 10 minutes.

Extra: I normally drop a big spoonful of sour cream at the top just right before serving.