Tag: mutton

Mutton Soup Recipe – Hungarian Style

Ingredients (6 servings):

  • 1 kg smaller pieces of mutton
  • 1 head of garlic
  • 2 eggs
  • 300 g tomato paste
  • 500 g sour cream
  • 1-2 tablespoons fruit vinegar
  • salt and pepper to taste
  • 2 red hot chilli peppers
  • a few green onions

Preparation method:

  1. Clean the garlic cloves but do not chope them.
  2. Wash the mutton pieces and place them in a large pot together with the whole garlic cloves and one of the chilli peppers.
  3. Add enough water to cover them all, bring to boil and cook for two hours.
  4. Towards the end add the tomato juice, water if needed to replenish the evaporated liquid and season with salt and pepper.
  5. When the meat is tender and cooked, add the sour cream to the pot.
  6. Break the eggs straight into the pot and keep stirring constantly so the eggs will shred in the soup and cook for another 2 minutes.
  7. Add 1-2 tablespoons of fruit vinegar to adjust the taste to your liking.
  8. Slice thinly the remaining chilli pepper and the green onions.
  9. Serve the soup in saucers topped with the sliced chilis and green onions.

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.

Mutton Lentil Stew Recipe – Recipe

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.