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Mutton with Mustard
By : Method
- Heat oil. Stir fry and brown the mutton cubes. Add bay leaves.
- Add a little water and cook until the mutton is tender.
- Drain the mutton from the broth and keep aside.
- In the same pan, heat 1 tbsp. of oil and stir-fry the onions, carrots, celery, vegetables alongwith thyme, salt and pepper. Keep aside.
- Place the mutton and vegetables on a serving platter.
- Pour the broth in a bowl and whisk in the flour.
- Cook over medium heat, stirring occasionally, until smooth and bubbly.
- Stir in the remaining sauce ingredients.
- Cook until sauce thickens.
- Pour hot sauce over mutton cubes and vegetables and serve garnished with parsley.
Ingredients:
1.4 kg - mutton
1/3 cup - fresh parsley, chopped
4 - medium carrots, cut into 1 inch pieces
2 - medium onions, cut into 1/2 inch pieces
2 tbsp - oil
2 - bay leaves
4 stalks - celery cut into 1 inch pieces
1 tsp - thyme
1 tsp - coarsely ground pepper
1 tsp - salt
1.4 kg - mutton
1/3 cup - fresh parsley, chopped
4 - medium carrots, cut into 1 inch pieces
2 - medium onions, cut into 1/2 inch pieces
2 tbsp - oil
2 - bay leaves
4 stalks - celery cut into 1 inch pieces
1 tsp - thyme
1 tsp - coarsely ground pepper
1 tsp - salt
For Sauce:
1/2 cup - currant jam
1/2 cup - dijon mustard paste
1/2 cup - single cream
3 tbsp - plain flour
1 tsp - worcestershire sauce
RECIPES BY REHANA KHAMBATY
