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Mutton stew |
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| 1 joint of mutton, excess fat trimmed, cut into 2-inch chunks Salt and freshly ground pepper 2 Tablespoons all-purpose flour 1 Tablespoon vegetable oil 6 cups chicken stock 2 ribs celery, cut into 1-inch chunks 1 medium sweet onion, peeled and cut into 1-inch chunks 1/4 cup ketchup 1 large potato, peeled and cut into 1-inch chunks 1 small turnip, peeled and cut into 1-inch chunks 2 medium carrots, peeled and cut into 1-inch chunks PREPARATION: Sprinkle mutton generously with salt and pepper, then dust with flour. Heat oil in a heavy oven pot large enough to hold all ingredients. Quickly brown the mutton in a single layer, taking care not to crowd the meat. (You may need to do this in batches.) Add chicken stock, celery, sweet onion, and ketchup. Stir to combine. Bring to a slow boil, reduce heat, cover, and simmer for about 1 hour. After the mutton has cooked for 1 hour, add potato, turnip, and carrots to the meat in the pot. Stir to combine. Return to a slow boil and simmer until vegetables are tender, about an additional 30 minutes. Taste and add additional salt and pepper if necessary. |
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