Mutton Ragout
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Posted by:jrt
This updated version uses pastrami! Prep time does not include soaking chick peas.
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Ingredients
8 oz. whole chickpeas
1 leg of mutton (about 4-5 lb)
4 oz. fatty pastrami
1/4 cup chicken fat
1 large onion, chopped
4 medium tomatoes, skinned, seeded and chopped
2 cloves garlic, chopped
1/2 tsp. each thyme and basil
2 bay leaves
Salt and pepper to taste
1 cup white grape juice
1 cup breadcrumbs
Directions
- Soak the chickpeas overnight in a large amount of lightly salted water. Drain the chickpeas well, and cook in lightly salted water until they are nearly soft.
- Cut the mutton off the bone and then into cubes. Cut the pastrami into cubes as well.
- In a large heavy saucepan, melt the chicken fat and sauté the onions until they are translucent.
- Add the mutton and pastrami cubes and brown well on both sides.
- Add the tomatoes, garlic, thyme, basil, bay leaves and salt and pepper to taste.
- Pour in the grape juice, rapidly bring to the boil and immediately lower the heat, cover the skillet and simmer very gently until the meat is tender (about 2 hours).
- When the mutton is nearly ready, transfer the mixture to an ovenproof casserole, add the chickpeas, correct the seasoning and sprinkle the breadcrumbs on top.
- Place in a slow oven until a slight crust has formed on the top (about 1 hour)
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