Mutton and Rice Stew

Name: Mutton and Rice Stew
Total time: 1 h 10 min
Yield: 4
Cuisine: European, Greek
Ingredients: 3 Tbsps sunflower oil; 4 cups Leg of mutton (or lamb), cubed; 2 onions (chopped); 2 cloves garlic cloves (chopped); 2.5 cups chicken stock; 1 dried chili pepper; 4 cups canned tomatoes; 1.667 cups short-grain Rice ((risotto rice); 1 tsp dried oregano; salt; Black pepper; fresh oregano (to garnish)

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Difficulty:

easy

Difficulty

Preparation:

20 min.

Preparation

ready in 1 hr 10 min.

Ready in

Ingredients

for

servings

Ingredients: 3 Tbsps sunflower oil; 4 cups Leg of mutton (or lamb), cubed; 2 onions (chopped); 2 cloves garlic cloves (chopped); 2 ½ cups chicken stock; 1 dried chili pepper; 4 cups canned tomatoes; 1 ⅔ cups short-grain Rice ((risotto rice); 1 tsp dried oregano; salt; Black pepper; fresh oregano (to garnish)

How healthy are the main ingredients?

tomato garlic clove oregano onion salt oregano

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Preparation steps

Heat the oil in a frying pan and brown the mutton over a high heat for about 4 minutes, stirring. (you will need to do this in batches) Put the browned meat to one side.

Sweat the onions and garlic in the frying fat, then return the meat to the pan. Add the chicken stock and simmer gently for about 15 minutes.

Crush the chill in a mortar and add to the pan with the tomatoes and their juice and the rice. Season with dried oregano, salt and pepper.

Cover the pilaf and cook over a low heat for about 25-30 minutes until the rice and mutton are tender. Stir occasionally or add a little water if the rice becomes too dry.

Serve the pilaf sprinkled with oregano.