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Sweet Mutton Stew
1 1/2 lbs mutton neck or lamb
2 onions, chopped
6 ounces mushrooms, sliced
3 carrots, chopped
1 turnip, diced
1 parsnip, blanched and chopped
salt and pepper
1 tablespoon tomato puree
2 teaspoons red currant jelly
1 pint vegetable stock or water
4 ounces self raising flour
2 ounces shredded suet
1 teaspoon chopped parsley
Set oven to 375*F or Mark5.
Cut the meat into 1 inch cubes and put in the bottom of a large casserole dish.
Spread the meat with the redcurrant jelly and cook in the oven for 15 minutes.
Remove from the oven and add the chopped vegetables and a little salt and pepper. Stir the tomato puree into the stock or water, and pour over the meat and vegetables.
Return to the oven.
Reduce the temperature to 350*F or Mark 4. and cook covered, for about 1 1/2 hours until the meat is tender.
To make the dumplings, mix together the flour, suet, and parsley and seasoning with just enough water to form a stiff dough. This should make about 6 small dumplings.
Add the dumplings to the stew for the last 30 minutes of the cooking time.
Serve with buttered mashed potatoes and a green vegetable.
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