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Mutton Rib Stew

Until quite recently in the UK, mutton has been almost unobtainable. In continental Europe, France especially, it's always remained popular but here it's only since the recent spread of halal counters in major supermarkets that it has become much more widely available. Most cuts naturally tend to be rather less tender than lamb but, properly cooked, the meat has a lovely rich flavour and good texture. Because it needs longer cooking, I used the pressure cooker for this mutton rib stew but you could make the same recipe using a lidded casserole in the oven for at least two hours.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 1 hour 10 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp rapeseed oil
  • 2 medium onions peeled & chopped
  • 4 cloves garlic peeled & chopped
  • 750 g Mutton ribs
  • 3 carrots cleaned & roughly chopped
  • ½ swede , peeled & roughly chopped
  • 200 g mushrooms roughly chopped
  • 3 sprigs fresh rosemary
  • Freshly ground salt & pepper
  • 300 ml red wine
  • 500 g baby new potatoes cleaned whole

Method
 

  1. Heat the oil over a medium heat, then add the onion and garlic, stirring for a couple of minutes to soften.
  2. Put in the ribs, turn up the heat and move around with a wooden spoon to brown all over.
  3. Add the carrots, swede and mushrooms. Put in the herbs and season to taste.
  4. Pour in the wine and bring to the boil, stirring well. Put on the lid and cook under high pressure for 40 minutes.
  5. Quickly cool the sides of the cooker under running water before removing the lid and adding the potatoes.
  6. Check the seasoning then return to high pressure for another 10 minutes. Serve with green vegetables of your choice.