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
- Cut the mutton pastrami into smaller pieces.
- Wash the berries and remove them from their clusters, keep a few intact for garnishing.
- Chop the onions.
- Melt 50 g of the butter in a heavy bottomed skillet.
- Add the chopped onions and saute on low heat for 3-5 minutes until translucent and fragrant.
- 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.
- 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.
- Remove from heat and add the remaining butter and stir gently to thicken the sauce.
- Meanwhile, cook the bulgur:
- 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.
- Serve the mutton chokeberry stew with some bulgur and garnished with some of the fresh berries set aside initially.