serves 4 – 6
- 50 ml oil
- 1 kg mutton on the bone
- 2 large onions
- 1 tin (410 g) chopped tomatoes
- 4 cloves
- 2 large pieces of cassia (or 5 ml fine cinnamon)
- 2 sage leaves
- 2 ml thyme
- 1 large green chilli
- 15 ml sugar
- 2,5 ml salt
- 3 ml fine black pepper
- 4 medium-sized tomatoes, smoked*
- 15 ml brown sherry
- 1 clove of garlic, sliced
- salt and freshly ground black pepper to taste
Heat oil in a large pot and brown the meat. Take the meat out and brown the onions. Add chopped tomatoes, cloves, cassia, sage, thyme and whole chilli. Lower temperature and cover. Simmer for 1 hour. Add sugar, salt, black pepper, smoked tomatoes and their juice. Cover and simmer for another hour (adding water if necessary). Add sherry and garlic, season with salt and black pepper and simmer for another 30 minutes. You can take off the lid if there’s too much fluid. The sauce must be thick, with a sweet cinnamon flavour. Serve with a ring of sweet cardamom-flavoured yellow rice.
*Smoke the tomatoes in a small smoker with oak or apple wood chips.
Le Bonheur Prima, a cabernet sauvignon/merlot blend.