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Ingredients
Mutton Stew with Capers and Leeks
- Ingredients
- 1 lg stalk Leeks
- 2 garlic cloves
- 800 grams Mutton (such as from the shoulder)
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 600 milliliters lamb stock
- salt
- freshly ground peppers
- 2 Tbsps Caper
- 600 grams potatoes
- salt
- 1 handful Chives
Rinse the leeks thoroughly, trim the ends, cut in half crosswise and cut into 10 cm (approximately 4-inch) long pieces. Peel garlic and chop finely. Rinse the meat, pat dry and cut into 5 cm (approximately 2-inch) cubes. Heat the oil in a Dutch oven and sear the meat. Add the leeks and garlic and sauté briefly. Stir in the tomato paste and deglaze with the stock. Season with salt and pepper, cover and simmer over low heat until the mutton is tender, about 1 1/2 hours, stirring occasionally and adding more water or stock as needed.
Meanwhile, rinse and scrub the potatoes and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Rinse the chives, pat dry, set aside a few for decoration and cut the rest into small rings and add to the stew. Peel the potato and serve with the stew. Garnish with the reserved chives.