J A S O N’s Portuguese Mutton Stew | Ensopado De Borrego | Gourmet Cooking Made Easy
Recipe Information
Mutton Stew
Cultural Context
Mutton stew has its roots in Indian culinary traditions, often prepared for celebrations and family gatherings. This dish showcases the rich flavors of spices and tender meat, making it a comforting meal in many households. Variations can be found across regions, with different spices and cooking methods reflecting local tastes and ingredients.
mutton
🥗Healthier: chicken
💰Cheaper: beef
Chicken is leaner and more affordable than mutton.
yogurt
🥗Healthier: coconut yogurt
💰Cheaper: sour cream
Coconut yogurt is dairy-free and adds creaminess.
cooking oil
🥗Healthier: olive oil
💰Cheaper: vegetable oil
Olive oil is healthier while vegetable oil is often cheaper.
fresh cilantro
🥗Healthier: parsley
💰Cheaper: dried herbs
Parsley is a good substitute for fresh flavor.
Heat 20 to 30 ml of extra virgin olive oil in a cast iron pot.
Add 3 to 4 baby bay leaves to the oil and allow them to sizzle and infuse.
Marinate 1.5 kg of mutton shoulder meat with 1 tablespoon smoked paprika, 1 tablespoon sweet paprika, 1/8 teaspoon black pepper, and celery sea salt.
Add 6 cloves of garlic and 1 to 1.5 tablespoons of refined flour to the meat and toss to coat.
Sear the marinated meat in the hot olive oil on the highest flame for 4 to 5 minutes until it gets a crusty texture and deep red color.
Add 4 fresh red chillies, 2 stalks of celery, and 3 sliced onions to the pot and cook for another 4 to 5 minutes, stirring continuously until the onions soften.
Cover the pot and cook for 5 minutes to let the flavors absorb.
Pour in 100 ml of moscatel sweet wine vinegar and stir to combine with the other ingredients.
Add 2 roughly cut carrots and 2 tablespoons of parsley (reserve some for garnish) and toss everything together.
Pour in 800 ml of hot water and bring to a roaring boil.
Cover the pot, lower the flame, and simmer for 45 minutes to 1 hour, until the meat is tender and falls off the bone.
Prepare the anchovy potatoes by drizzling anchovy oil over 1 kg of russet potatoes, adding forked anchovy fillets, 4 minced cloves of garlic, and a sprinkle of celery salt.
Toss the potatoes to combine and place them on a baking tray, drizzling with extra virgin olive oil.
Bake the potatoes in a preheated oven at 180 degrees Celsius for 40 minutes.
Once the potatoes are done, let them steep for 4 to 5 minutes before serving.
Garnish the stew with 1 to 1.5 tablespoons of flat leaf parsley before serving.
Cooking Techniques
Equipment Needed
Spice Level:
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