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Posts Tagged ‘mutton’

  1. Mutton Stewed with Chokeberries and Cinzano – Recipe

    August 17, 2018 by Varga László

    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.

  2. Mutton Lentil Stew Recipe – Recipe

    July 29, 2018 by Varga László

    Ingredients (4-6 servings):

    • 2 kg mutton leg
    • 500 g lentils
    • 20 green peppercorns
    • 4 garlic cloves
    • 100 ml Italian tomato sauce
    • salt to taste
    • 2 tablespoons vegetable oil
    • 1 parsley root
    • 2-3 pickled chillies

    Preparation method:

    1. Chop coarsely the garlic.
    2. In a large pot heat up the vegetable oil, add the chopped garlic and saute for about a minute.
    3. Add the mutton slices with enough water to cover it all. Season with salt to taste.
    4. Bring to boil and cook over medium heat for 30 minutes.
    5. Add the lentils and green peppercorns and cook for another hour until the lentils and meat have softened.
    6. Clean and slice the parsley root.
    7. Slice the parsley root.
    8. Slice the pickled chillies.
    9. Add the tomato paste, parsley root slices, pickled chillies and adjust salt to your taste.
    10. Cook for another 10 minutes or until the parsley roots are done.

  3. Welsh Cawl – Mutton and Vegetables Soup Recipe

    February 16, 2018 by Varga László

    Ingredients Serves: 4

    • 1.5 kg lamb neck and shoulder
    • salt and pepper to taste
    • 5 medium potatoes
    • 3 medium carrots
    • 1 large parsnip
    • 1/2 swede otherwise called rutabaga – I could not find it, so I had to skip it even though it’s one of the main ingredients 😉
    • 1 leek
    • a quarter of a large celery root or a whole small one
    • 3 small kohlrabi

    Preparation method:

     

    1. Heat the water in a large cooking pot, add the lamb pieces, season with salt and black peppercorns. Simmer for an hour, until the meat is tender.
    2. Meanwhile prepare the vegetables:
    3. Peel the potatoes and cut into large cubes.
    4. Peel the parsnip and cut into large cubes.
    5. Peel the kohlrabi and cut into large cubes.
    6. Peel the celery root and cut into large cubes.
    7. Clean the carrots and cut into large cubes.
    8. When meat is cooked, take it out of the pot and cut it into pieces the same size as the vegetables.
    9. Add all root vegetables, cubed mutton and leave them to simmer for 45 minutes.
    10. Slice the leek into 1 cm slices, both the green and white parts.
    11. Add the sliced leeks to the soup pot, season with salt and freshly ground black pepper to taste and cook it for 15 minutes.
    12. Serve hot.