Enter November and that is like bidding a final goodbye for hot and long days. The evenings have been transformed into serene, peaceful with stunning sunset scenes and breadthtaking beauty. Strolls at the sea front in the evenings, enjoying the views of the shallow sea waters and the panaromic landscape sorrounding the corniche of Muscat is one of the perfect ways to chill out in the weekends.
I have been delighting in the pleasant days that have just started and are going to stretch for the next 3 months atleast.Perhaps,the chill in the air has something to do with all this magical effect on me and I toyed with the idea of trying my hand into something that is very meaty and unique.
Finally I ended up choosing the Mutton Casserole recipe for a perfect dinner meal - light, lean and simple. Result - a fantastically rich and deeply flavourful spread of mutton and vegetables with a few seasonings and a hint of spice ; then baked to perfection.
INGREDIENTS:
1 Kg Neck end of Mutton
50 gms seasoned flour
50 gms Cooking Oil
1 Onion
1/2 Kg small carrots
3/4 pint chicken stock/water
Salt to taste
Pepper to taste
1 tbsp tomato puree
8 spring onions
8 fresh small potatoes
1 Bouquet Garni **
** A bouquet garni is a bundle of herbs that is added to casseroles, stocks, sauces and soups. It traditionally comprises parsley (or parsley stalks, which have lots of flavour), a few sprigs of thyme and a bay leaf. These herbs may be bundled into a strip of leek or a piece of celery stalk, or tied in a muslin bag or with string, to keep them together during cooking and allow easy removal before serving.
HOW TO MAKE:
1) Cut the meat into single rib pieces.
2) Roll the pieces into seasoned flour.
3) Heat oil, fry the meat in it. Turn periodically to brown evenly on all sides. Remove and place in a large casserole dish.
4) Chop the onions and scrape and slice the carrots Add this to the casserole.
5) Drain away most of the oil from the frying pan. Put 1 tbsp of the seasoned flour and stir to brown lightly.
6) Slowly pour the hot stock Add the tomato puree and bring the sauce to boil. Strain the sauce into the casserole, season with salt and pepper and add the bouquet garni.
7) Cover the dish and put into the center of the oven pre-heated to 170 degrees Celsius and cook for an hour and quarter.
8) Put the cleaned spring onions in a pan of cold water and bring to boil. Drain at once.
9) Scrape the potatoes and add these and the spring onions to the casserole. Cook for another 30 minutes.
10) Remove bouqet garni and serve immediately from the casserole.
I have been delighting in the pleasant days that have just started and are going to stretch for the next 3 months atleast.Perhaps,the chill in the air has something to do with all this magical effect on me and I toyed with the idea of trying my hand into something that is very meaty and unique.
Finally I ended up choosing the Mutton Casserole recipe for a perfect dinner meal - light, lean and simple. Result - a fantastically rich and deeply flavourful spread of mutton and vegetables with a few seasonings and a hint of spice ; then baked to perfection.
INGREDIENTS:
1 Kg Neck end of Mutton
50 gms seasoned flour
50 gms Cooking Oil
1 Onion
1/2 Kg small carrots
3/4 pint chicken stock/water
Salt to taste
Pepper to taste
1 tbsp tomato puree
8 spring onions
8 fresh small potatoes
1 Bouquet Garni **
** A bouquet garni is a bundle of herbs that is added to casseroles, stocks, sauces and soups. It traditionally comprises parsley (or parsley stalks, which have lots of flavour), a few sprigs of thyme and a bay leaf. These herbs may be bundled into a strip of leek or a piece of celery stalk, or tied in a muslin bag or with string, to keep them together during cooking and allow easy removal before serving.
HOW TO MAKE:
1) Cut the meat into single rib pieces.
2) Roll the pieces into seasoned flour.
3) Heat oil, fry the meat in it. Turn periodically to brown evenly on all sides. Remove and place in a large casserole dish.
4) Chop the onions and scrape and slice the carrots Add this to the casserole.
5) Drain away most of the oil from the frying pan. Put 1 tbsp of the seasoned flour and stir to brown lightly.
6) Slowly pour the hot stock Add the tomato puree and bring the sauce to boil. Strain the sauce into the casserole, season with salt and pepper and add the bouquet garni.
7) Cover the dish and put into the center of the oven pre-heated to 170 degrees Celsius and cook for an hour and quarter.
8) Put the cleaned spring onions in a pan of cold water and bring to boil. Drain at once.
9) Scrape the potatoes and add these and the spring onions to the casserole. Cook for another 30 minutes.
10) Remove bouqet garni and serve immediately from the casserole.
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