Never had mutton
before? Always thought it cheap and tough? A poor mans Lamb?
Well you’d be
wrong.
Mutton, whilst
older and naturally tougher than young Lamb, if cooked properly, has a really intense and deep flavour that I
can only describe as Lamb2
If you get the
chance, then please do give it a go. There’s no great mystery to cooking it,
just treat it like you would Lamb, just for longer and at a lower temperature.
You won’t be disappointed.
Mutton is fairly cheap and stewing it means you can chuck any old veg you've got knocking about the place. This made around 6 portions
This recipe
follows the basic Lamb stew principle and if you’ve seen my lamb stew post,
will seem very familiar .
Ingredients
500g Diced Mutton
2 Medium Onions
Chopped
3 Cloves of
Garlic Finely Chopped
3 Anchovies
Finely Chopped
3 Large Carrots
Cut into chunks or large discs
1 Small Swede cut
into chunks
6 Shallots
peeled, topped and tailed
Any other veg you
want to chuck in
500ml of Lamb
Stock
500ml of Ale
(London Pride in this case)
Large Pinch of
Chilli Flakes
Tablespoon of
Tomato Puree
80g Plain Flour,
seasoned
100g Pearl Barley
Sprig of Rosemary
and a sprig of thyme
Put the diced
lamb into a bowl with the flour and ensure all pieces are covered
Pre-Heat the oven
to 160
In a flame proof
casserole dish brown pour in about a tablespoon of olive oil, and then brown
the lamb in batches, put to one side for now
In the casserole
dish fry the onions until soft then add the garlic and anchovies fry for one
min.
Next add the
Carrots, Shallots and Swede, stir fry for another min before adding the tomato
puree and any remaining flour, make sure the flour is dispersed and stir well
Add in the Ale
and deglaze the pan, one the liquid starts to boil add the lamb stock.
Bring to the
boil, add the chilli flakes and herbs, cover and place in the oven for 2.5-3 hours. Add the pearl barley 30 mins before you're ready to serve stirring every 20 mins or so until the
mutton is beautifully tender. Season to taste and serve with bread or mash
The Timings for cooking aren't exact its depends on your oven, how cooked the meat is etc ...
Do keep an eye on it though, if its drying out add more water , but remember to keep tasting.
I don't know why, but never thought of putting ale with mutton or lamb. Sounds lovely! There is a great ale from Black Sheep Brewery which would be great to use in this!
ReplyDeleteAle works well with sheep based offerings, it has to be an ale or a bitter though to match up with the lamb/properly.
DeleteI guess if you're going to put any beer with it, it would have to be from the Black Sheep Brewery