Aromatic Mutton Warmer

Serves: 4-6
Preparation time:: 10 minutes
Cooking time: Approximately 2-2½ hours

Ingredients:

675g/1½lb lean boneless mutton or lamb leg, cut into 2.5cm/1inch cubes
Salt and freshly milled black pepper
5ml/1tsp fennel seeds
5ml/1tsp cumin seeds
5ml/1tsp cardamom pods, bruised
10ml/2tsp curry powder
30ml/2tbsp sunflower oil
850ml/1½pint good, hot lamb stock
1 x 400g can chopped tomatoes
Large bunch fresh mint leaves, roughly chopped
100g/4oz red lentils
Extra freshly chopped mint leaves, to garnish

Method:

1. Place the spices in a dry pan and dry fry for 1-2 minutes to release the aromatic oils. Transfer to a pestle and mortar and crush to form a powder. Alternatively place the spices in a clean tea towel and crush with a rolling pin.
2. Place the mutton in a large bowl, season with salt and pepper. Stir in the spices.
3. Heat the oil in a large casserole pan and brown the mutton in batches. Return all the meat to the pan and add the stock, chopped tomatoes and mint. Bring to the boil, cover and simmer, stirring occasionally for 2-2½hours.
4. Add the lentils, cover and simmer for a further 25-30 minutes.

Tip:

If using lamb, cook for 1½ hours. If preferred replace the red lentils with small soup pasta shapes and cook according to the packet instructions.

All recipes and images courtesy of EBLEX