Meat and Poultry

Ingredients

• 1 onion
• 1 carrot
• 1 turnip
• 49g celery
• 1 head cauliflower
• 1 tablespoon cornflour
• dripping (for frying)
• pepper
• coarse sea salt
• 2 tomatoes
• cold water

Directions

1. Peel and chop the onion, carrot, and turnip. Wash and trim the celery, then cut it lengthwise. Add the cauliflower and soak all the vegetables in cold water.

2. In a large frying pan, heat dripping and fry the whole mutton until lightly browned on both sides.

3. Transfer the mutton to a deep saucepan with the vegetables (excluding the tomatoes), cover with cold water, and stew covered for 1 hour after it starts to simmer.

4. Remove the vegetables and set aside to cool. Add boiling water to the meat if not fully covered and simmer for an additional 2 hours.

5. Pour off the gravy, leaving about 1 cup in the pan. Cover and keep hot.

6. Strain the poured-off gravy into a pan of cold water to separate the fat. Skim the fat and pour the gravy into a saucepan with the tomatoes. Boil rapidly, skimming occasionally, until reduced by half.

7. Season the gravy with pepper and salt. Mix the cornflour with a little cold water, then stir it into the gravy and pour it back over the meat. Let it simmer again.

8. Dice the cooled vegetables. In a separate saucepan, heat a good amount of dripping and stir in the diced vegetables. Shake until heated through and let sit for a few minutes.