Mutton Stewed with Chokeberries and Cinzano – Recipe

Ingredients (3 servings):

  • 500 g marinated mutton pastrami
  • 300 g fresh chokeberries (Aronia)
  • 200 ml Cinzano
  • 2 smaller onions
  • salt and pepper to taste
  • 1 cup bulgur
  • 75 g butter

Preparation method:

  1. Cut the mutton pastrami into smaller pieces.
  2. Wash the berries and remove them from their clusters, keep a few intact for garnishing.
  3. Chop the onions.
  4. Melt 50 g of the butter in a heavy bottomed skillet.
  5. Add the chopped onions and saute on low heat for 3-5 minutes until translucent and fragrant.
  6. Add the chokeberries and a cup of water and simmer for about 20 minutes until the fruits are soft and cooked through. Add some more water if the sauce is getting dry.
  7. Add the mutton pastrami, pour over the Cinzano, another cup of water, season with salt and freshly ground black pepper and cook for 20 minutes until the meat is cooking.
  8. Remove from heat and add the remaining butter and stir gently to thicken the sauce.
  9. Meanwhile, cook the bulgur:
  10. Add to a smaller pot a cup of bulgur and two cups of water, some salt and cook for 20 minutes or so over medium heat until the water gets fully incorporated.
  11. Serve the mutton chokeberry stew with some bulgur and garnished with some of the fresh berries set aside initially.