Ingredients:
1 kg leg mutton cleaned and cut3 tablespoons olive oil
2 tablespoons flour
6 small potatoes halved
2 gem squash,quarters
2 carrots cleaned and cut
1 onion diced
1 heaped spoon of garlic
1 L Vegetable stock
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 teaspoon ginger crushed
2 teaspoons green chilli crushed
2 or 3 drops of apple cider vinegar
1 teaspoon dried oregano
1 teaspoon dried thyme
3 bay leaves
2-3 pepper corns
Salt and pepper to taste
Method:
1. In a pot on medium high heat add in your oil. Whilst waiting for oil to get hot. Add flour to meat,season with salt and pepper. Add meat to pot and fry until golden.2. Remove meat from pot. Add in your onions,bay leaves and pepper corns to the pot. Cook onions until translucent. If you feel you need to add more oil please feel free to do so.
3. Add your meat back into the pot with onions. Add in your garlic, ginger and 1 teaspoon of crushed green chilli. Add your acv.Mix well,close your pot and allow to cook for 10 - 15 minutes until liquid starts to dry up.
4. Whilst waiting add your stock to the same bowl you used to remove your meat. Add in your stock,Worcestershire sauce,tomato paste,garlic powder,paprika and remaining crushed green chilli. Mix well.
5. Add in 1 cup of water to your meat and cook on low until water thickens. Add in your vegetables and mix well. Cook for a few minutes before adding in stock. Place lid on and cook on low until meat and vegetables are soft. If some vegetables get soft before others remove from pot and add when the others are soft.
