Mutton with tomato

By admin
07 September 2010

Serves 2-4

Preparation time: 15 min

Cooking time: about 2 hours

800 g thick mutton flank, cut into strips

25 ml (2½ T) oil

2 onions, finely chopped

1 clove garlic, crushed

125 g button mushrooms, quartered

salt and freshly ground black pepper

125 ml (½ c) meat stock

1 can (410 g) chopped tomatoes

10 ml (2 t) soft brown sugar

100 ml dry white wine

200 g broccoli, broken into small pieces

50 ml cream

fresh oregano to garnish

Brown the mutton flank strips in the oil.

Add the onions, garlic and mushrooms and stir-fry for a few minutes.

Season with salt and pepper.

Heat the stock, tomatoes, sugar and white wine in a separate saucepan and add to the meat.

Reduce the heat, cover and simmer for about 2 hours or until the meat is tender.

Add the broccoli and cream and heat for a few minutes or until the broccoli is tender but still firm.

Garnish with fresh oregano and serve with creamy mashed potatoes.

TIP Ask your butcher to cut it into strips because it’s fairly tough. Add pieces of mutton rib for extra flavour if desired. Use any forequarter cut instead of flank or ribs.

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