Spiced Mutton Stew
8,6 / 10
6 h. 30 min.
- ¼ cup olive oil
- 6 cups Shoulder of mutton (diced into 2” cubes)
- 4 Vine tomatoes (cored and chopped)
- 2 onions (sliced)
- 4 cloves garlic (minced)
- 2 teaspoons Ras el hanout
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- 1 tablespoon honey
- 2 cups lamb stock
- To garnish
- 2 tablespoons mint (cut chiffonade)
Coat the mutton in the oil and season generously. Seal in batches in a large casserole dish set over a moderate heat until hot. Remove from the dish and reduce the heat a little.
Sweat the onion and garlic for 5 minutes, stirring occasionally until softened a little. Add the ground spices, stir well, then add the tomato, honey and stock.
Stir again and pour into the slow cooker. Cover with a lid and cook on a moderate setting for 6 hours until the mutton is tender.
Adjust the seasoning to taste before spooning into earthenware dishes. Sprinkle over the mint before serving.