Lamb Stew in Clay Pots

Ingredients

 * 1 kg of lamb (chops/neck, whatever)
 * 3 sliced onions
 * 1 litre / 1 quart of tomato purée or tomato paste for cooking
 * some olive oil
 * 1 kg / 2 lb of 'rice' pasta
 * salt, pepper and oregano seasoning

Directions

 * 1) In a clay pot (or heavy cast iron pot), put the oil and let heat in an oven at high setting.
 * 2) Add the sliced onions and brown.
 * 3) Sprinkle the lamb with salt and pepper and place in the pot to brown the sides.
 * 4) When the lamb starts cooking, place the tomato over it and add the same amount of water.
 * 5) Let it heat for about 1 hour until the lamb feels soft and much of the water has evaporated (add water if needed).
 * 6) Remove from the oven, and put the 1 kg of 'rice' pasta.
 * 7) When the pasta is cooked (another 10 minutes), remove and serve hot.