Civet of Mutton

To every rule there is an exception. Here is one: a recipe for mutton. It may be hard to get mutton, in which case use lamb. Classically, civet is thickened with blood, more than probably unavailable. I have compensated by making a strong-tasting dish that needs to be prepared over several days. The chicken livers compensate for the absence of blood. The stew would be relaxing to make on a skiing vacation as you don’t need to stand over it the whole time and it gives intense rewards.