I've just returned from Afganistan by way of Islamabad, where at a local restaurant I ate a dish cooked in a small clay pot. It was pieces of mutton flavored with ginger, garlic, scallions, chiles---and I don't know what else. It made its own gravy.
I loved it, and am pretty sure I could accomplish this with lamb if I knew more about the recipe and the clay pot (about 5 or 6 inches across, smaller at the top).
Can anyone help? I won't be going back to Islamabad any time soon and need a fix.