MUTTON STEW RECIPE | ROBERT IRVINE | FOOD NETWORK
|1/4 cup grapeseed oil|
|2 white onions, roughly diced|
|4 garlic cloves, chopped|
|4 carrots (washed, but not peeled), roughly diced|
|1 head celery, roughly diced|
|6 sprigs fresh rosemary, left whole|
|1 leg mutton (approximately 4 pounds sheep or lamb), diced off the bone|
|1 bottle red wine|
|1/4 cup tomato paste|
|4 cups vegetable stock or water|
|Freshly ground black pepper|
|6 Idaho potatoes, scrubbed and roughly diced|
|1/4 cup butter|
- In a large Dutch oven, heat the oil over medium heat until it begins to glisten. Stir in the onions, garlic, carrots, celery and fresh rosemary, and cook until the onions are translucent, about 5 minutes. Add the mutton and stir until all sides of the meat have browned. Add the wine and tomato paste and allow to cook for about 10 minutes. Then add the vegetable stock or water, reduce heat to medium-low and allow to simmer for 4 to 6 hours, periodically checking to make sure the liquid doesn’t dissipate, and adding water if needed. When the meat is beginning to become tender, add the potatoes. Season with salt and pepper. The stew is finished when the meat is very tender (the flavor should be intense and very tasty). Adjust the seasoning, as needed, and whisk in the butter just before serving to make the sauce a little richer.
HOW TO MAKE MUTTON STEW, RECIPE BY MASTERCHEF SANJEEV KAPOOR
Categories: Main – Course – Mutton
Prep time: 20 minutes
Cook time: 40 minutes
|Mutton,Potatoes,Cumin seeds,Cinnamon,Cloves,Black peppercorns,Coconut scraped,Green chillies chopped,Garlic chopped,Lemon juice,Oil,Onions,finely chopped,Potatoes ,Salt,Whole wheat flour (atta),|
- Pressure-cook the mutton with three cups of water till four to five whistles. Drain the mutton pieces and keep the stock aside.
- Dry roast the coriander seeds, cumin seeds, cinnamon, cloves, peppercorns and coconut till fragrant. Let it cool a little. Grind it to a fine paste with green chillies, garlic, lemon juice and a little water. Heat the oil in a deep non stick pan. Add the onions and sauté for two minutes.
- Add the ground paste and mix. Add the boiled mutton, two cups water, potato cubes and salt and mix. Let it simmer. Mix whole wheat flour with half a cup of water well ensuring there are no lumps. Add it to the mutton and cook for ten to fifteen minutes. Serve hot with steamed rice or with appam or with neer dosa.
Calories 1519\t calories, CarbohydrateContent 166.7\t carbohydrates, ProteinContent 167.7\t proteins , FatContent 186.6\t fats, FiberContent Vitamin B12- 20.8mcg fibers