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Tuesday, August 11, 2009

Mutton Stew


  1. 4 tbsp oil
  2. 1 clove garlic, split
  3. 1/2 onion, sliced thin
  4. 1/3 cup flour
  5. 1 &1/2 tsp salt or as required for taste
  6. 1/4 tsp pepper
  7. 1200 gms meat (preferably lean) cut into small pieces
  8. 4 carrots, sliced
  9. 3 cups stock (optional) - can use plain water
  10. 1/2 tsp thyme
  11. 1/2 cup red wine (optional)
  12. 1 tbsp butter
  13. 10 -15 fresh mushrooms (halved)
  14. 1/4 cup milk

Heat half of the oil in a heavy pot over medium - high heat. Saute the onion and garlic, stirring until light golden brown. Remove from the fire and set aside.
Meanwhile, mix together the flour, salt and pepper. Coat the meat in this flour mixture and brown it in all sides in the rest of oil (add a little more if necessary).
Return the onion and garlic to pot. Add carrots, stock (or water), thyme and wine (if available).
Simmer, covered for 1&1/2 hours or until tender. Saute the mushrooms in the tablespoon of butter for 5 minutes. Season and add to meat. Add the milk, mix gently and simmer for 10 more minutes on very low heat.
Serve with bread rolls or rice.

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