Caxton magazines staffThis deliciously fresh mutton stew recipe by chef and guesthouse owner, Gordon Wright, is sure to warm up even the coldest winter nights
INGREDIENTS
- 2 onions, chopped
- 6 garlic cloves
- 3 sprigs fresh thyme, chopped
- olive oil
- 500 g mutton neck, cut into pieces
- 500 g mutton flank, cubed
- salt and freshly ground pepper
- 4 tomatoes, peeled and chopped
- 1 stalk celery, chopped
- 2 carrots, roughly chopped
- 8 baby potatoes
- 1 aubergine, chopped
- 250ml water or stock
- 5 golden patty pans
- 1 handful chopped fresh mint
- 1 handful fresh spinach
- 5 florets broccoli
METHOD
1. Fry the onions, garlic and thyme in a glug of olive oil in a stovetop-to-oven casserole dish until browned.
2. Remove from the dish and set aside.
3. Brown the meat in batches, adding seasoning as you go. Return all the meat and the onion mixture to the casserole.
4. Add the tomatoes, celery, carrots, potatoes, aubergine and water. Cover with the lid and simmer for 1 hour. 5. Add the patty pans and simmer for 5 minutes, then gently stir in the mint, spinach and broccoli and allow to simmer for another 15 minutes.
This recipe serves 4-6 people
