Name: Daube de Mouton
Cuisine: France
Ingredients: 1 bouquet garni (thyme, parsley and bay leaf); salt and freshly-ground black pepper; 1 pint red wine; 1 Spanish onion, sliced; 1 clove garlic, finely chopped; 4 tablespoons olive oil; 4 carrots, sliced; ¼ pound green bacon, diced; 2 tablespoons finely-chopped parsley; 2–4 tablespoons tomato concentrate; 1 pint hot stock; thin strips pork fat; 3 pounds boned shoulder of mutton; 2 onions, sliced; thin strips green bacon

Preparation info

Difficulty
Medium

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

3 pounds boned shoulder of mutton
thin strips pork fat
thin strips green bacon
2

Method

Cut mutton into 2½-inch cubes; lard each piece with thin strips of pork fat and green bacon and place in a large bowl or earthenware casserole with sliced onions and carrots, a bouquet garni, salt and freshly-ground black pepper and red wine. Marinate meat in this mixture for 5 or 6 hours, stirring occasionally.

Remove lamb from marinade; drain. Heat olive oil in a frying pan; sa