Spanish Mutton Stew with Olives and Dried Apricots
Slow cooked mutton adapted from an Omar Allibhoy recipe.
Ingredients
- 1 Kg Roughly chopped, bone-in Mutton shoulder You could use lamb or goat instead
- 100 g Pitted black Spanish Olives
- 50 ml Spanish Olive oil
- 100 g Dried apricots
- 1 Onion Sliced
- 1 clove Garlic The original recipe uses a whole head
- 2 tbsp Tomato puree
- 1 litre Lamb stock You could use chicken stock instead
- 1 tbsp Honey
- 1 tbsp Cumin powder
- 1 tbsp Sweet paprika
- 1 tsp Smoked paprika
- 1 Bay leaf
- 1 Cinnamon Stick
- 2 tbsp Plain Flour
- 2 Carrots Roughly chopped
Instructions
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Put the flour and some seasoning into a large bowl. Tip in the meat and ensure that it's well-coated.
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Pour the olive oil into a heavy based pan, heat, add the mutton and brown on both sides. You may need to do this in several batches. Place the browned meat into your slow cooker pot.
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Add more olive oil to the pan if necessary. Add the onions and carrots to the pan. Cook until caramelised and golden brown. This may take 15 minutes or so.
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Add the spices, tomato puree, apricots, olives and honey. Stir for 5 minutes.
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Place into your slow cooker on Low along with the lamb stock and some seasoning. Allow it to cook for around 6 hours until the mutton is tender.
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Transfer to a large saucepan and heat gently so that the stew thickens.
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Serve with saffron rice or crusty bread to mop up the rich sauce.
Recipe Notes
This could be made in a casserole pot on a low heat in the oven. You would need to reduce the cooking time to around 2-3 hours - it's ready when the meat falls away from the bone.