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Spiced mutton stew

Franka Philip
Next time you feel like a spicy stew, check out this hearty Caribbean dish from Franka Philip

Spiced mutton stew

Method

1. Combine all the ingredients for the marinade and tip into a food processor. Blend until everything resembles a paste. You could also use a mortar and pestle.

2. Tip this herby mixture over the mutton and stir well. Cover and leave on one side for at least two hours, or overnight, in the refrigerator.

2. Heat the oil in heavy-based saucepan or casserole set over a medium heat. Add the sugar and heat until melted. Continue cooking until it becomes a golden caramel. Take care not to overcook the caramel otherwise it will become bitter.

3. Turn up the heat and add the mutton to the pan in batches - enough to cover the bottom of the pan in an even layer. Fry for around 5 minutes, until the meat has browned and is well-coated with the caramel. Return all the mutton to the pan.

5. Add the onions and garlic and continue cooking, stirring all the time, for 3-4 minutes, until the onions have softened.

6. Tip in the carrots and tomato paste, pour over the stock, and bring the stew to a simmer. Tie the bay leaf, thyme and parsley stalks together with string and pop this bundle into the stew.

7. Float the whole chilli on top and simmer for 1 hour before removing the chilli. This ensures the stew isn't too fiery in flavour.

8. Continue cooking on a low heat for a further hour, until the meat is tender.

9. Serve with mashed potatoes, cassava or yams. Eddoes - another tuber, available from Caribbean shops, makes a good choice too.

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Prep: 30 min, plus 2 hrs marinating
Cook: 2 hrs

Ingredients

For the marinade

4 tbsp chopped Coriander
4 tbsp chopped Parsley
4 tbsp snipped Chives
1 tbsp thyme leaves
2 garlic cloves, chopped
1 lemon, juice only

For the stew

2 tbsp Olive oil
4 tbsp granulated sugar
1kg stewing mutton, from the shoulder or leg, cut into 3cm cubes
2 Onions, thinly sliced
2 garlic cloves, finely chopped
2 Carrots, diced
3 tbsp tomato puree
1 litre brown stock
1 bay leaf
1 sprig Thyme
4-6 parsley stalks
1 Scotch Bonnet chilli
mashed potato, yam, cassava or eddoes, to serve