Mutton Stew

Ingredients

• 2 pounds Mutton breast, cut into stew pieces (Washed and dried)
• 1 tablespoon Onion juice (Extracted from grated onions)
• 0.5 tablespoon Ground ginger
• 0.25 tablespoon Garlic juice or minced garlic
• 1 teaspoon Salt (To taste)
• 0.5 teaspoon Black pepper (To taste)
• 2 tablespoons Ghee or lard
• 1 teaspoon All-purpose flour (For thickening)
• 2 cups Beef or mutton stock (Hot)
• 3 medium Potatoes, peeled and quartered (Optional)
• 2 medium Carrots, peeled and cut into chunks (Optional)
• 2 medium Turnips, peeled and cut into chunks (Optional)
• 0.25 head Cabbage, cut and sliced (Optional)
• 25 medium Tomatoes, whole (Alternative to other vegetables; use less stock if using tomatoes)

Instructions

1. 1Cut the mutton breast into stew-sized pieces, wash thoroughly, and pat dry. In a large bowl, combine the onion juice, ground ginger, minced garlic, salt, and black pepper. Add the mutton pieces and mix well to coat evenly. Cover and allow to marinate for 1 to 4 hours at room temperature or refrigerated.
2. 2Heat the ghee or lard in a large stewpan or Dutch oven over medium-high heat until hot. Remove the mutton pieces from the marinade, reserving the marinade liquid. Add only the meat pieces to the hot fat and fry, turning occasionally, until nicely browned on all sides, about 8-10 minutes.
3. 3Pour the reserved marinade liquid over the browned meat. Reduce heat to low and allow to simmer gently for 15-20 minutes, stirring occasionally.
4. 4In a small bowl, whisk the flour into 1/4 cup of the hot stock until smooth. Add this mixture along with the remaining stock to the stewpan. Stir well to combine and continue simmering until the meat is perfectly tender, about 45-60 minutes, stirring occasionally.
5. 5If adding vegetables, remove and reserve the gravy from the stewpan before the stock is added in step 4. Clean and prepare the potatoes, carrots, turnips, and cabbage. Place them in a bowl of cold water and let soak for 1-2 hours.
6. 6Drain the soaked vegetables and layer them over the browned meat in the stewpan. Pour in enough hot stock to cover both the meat and vegetables completely. Bring to a simmer over medium heat, then reduce to low and cook until the vegetables and meat are tender, about 45-60 minutes.
7. 7Pour the reserved original gravy back into the pot with the cooked meat and vegetables. Stir gently to combine and heat through for 2-3 minutes. Serve hot.
8. 8As an alternative to the mixed vegetables, use 25-30 whole tomatoes. Layer them over the browned meat and add hot stock, using less than for other vegetables as tomatoes release considerable liquid. Simmer until meat and tomatoes are tender, about 40-50 minutes.