Other than the
occasional weekly pie at the football, and the meat there may be subject to some debate, it must have been a while. But a recent supply of succulent diced mutton from our good friends at Harris Farm Meats, had us scouring the recipes. We came up with Mutton Kabsa, and one pot cooking on the hob is always good for me.
Firstly here’s what you need, and if you prepare the ingredients beforehand it really is a doddle:
2 medium onions, sliced; half tsp ginger paste; 500g diced mutton; salt to taste; zest of an orange; one large, or two small, potatoes cut into wedges; half tsp black pepper powder; half tsp cardamom, ground; half tsp cinnamon; tbsp tomato paste; 2 tomatoes, finely chopped; one and half cups rice, soaked; 2 cups shredded carrot; and for the topping – third cup flaked almonds, toasted; handful pine nuts and crispy fried onion.
Heat some extra virgin Scottish rapeseed oil in a wok and fry the onion, adding the ginger paste to saute when the onion begins to brown. Add the mutton and brown on oil sides.
Add the salt, orange zest, black pepper, cardamom, cinnamon, tomato paste and tomato, and cook through.
When the oil rises to the surface add 1 litre water, cover and cook slowly (or as the recipe says, on a medium flame…). When meat half done add the spuds and cook through.
Remove the meat from the pan and place on a baking tray and broil for 10 mins in the oven. Here I’d suggest adding sufficient juice from the pan to cover the meat, letting it stay tender and moist, resting in a slow oven.
In the remainder of the liquid add the rice and carrot. Cover and cook until rice 3/4 done and water absorbed. Leave it for a further 10 mins.
Dish out the rice in serving platter, add the meat and potato, sprinkle with the almonds, pine nuts and fried onion. Stand back, serve and enjoy. A glass of milk-from-your-childhood, the stuff that leaves a stain on the glass, fresh from the farm gate at Thorntonhall Ice Cream, completes the meal.
Strikes me this would be good with goat too.