Mutton Ragu

Name: Mutton Ragu
Ingredients: fine salt to taste; 50 g shallot, diced; 200 g fresh tomatoes, chopped; 25 g dried seaweed hydrated in 100ml water then chopped; 20 g tomato paste; 20 g garlic, crushed; 5 g thyme, chopped; 50 ml sunflower oil; 400 g mutton shoulder, minced; 75 ml brown chicken stock

Preparation info

Difficulty
Medium

Appears in

Too Many Chiefs Only One Indian

By Sat Bains

Published 2012

About

Ingredients

For the Mutton Ragu

400 g mutton shoulder, minced
50 ml sunflower oil
50

Main course
Gluten-free

Method

Fry off the mince in the sunflower oil on high heat. When caramelised, deglaze with the shallot, garlic and the herbs. Add the tomato paste, chopped tomatoes and brown chicken stock. Simmer for around an hour making sure the liquid is reduced and glossy. Add the seaweed and remove from the heat.