Just feel the outer or underside of the wok and it must feel just hotter than warm to the touch. If you are using an electric 5 liter wok as I do. Lastly stir in your peas, lower the heat to well below minimum and keep warm but without any bubbling or simmering. Break it all up, whilst gently warming through or until it is all melted and well blended through. Toss it in with your vegetable mixture and meat. Invert (See picture) to remove its contents and slice off all your browned mutton stock. like corned beef from a can 😉 Remove your stored fat and stock tub from freezer and very quickly dip container into hot water. You will find that it will just fall apart, as easy peasy. Add your cooked meat into your sautéed vegetables and with a non-metal spatula, break it all up. Add your diced cabbage to your carrots and onions and continue sautéing gently, until all vegetables just or almost tender. Chop until diced but not as fine as you would for coleslaw. NO MORE – Or you will end up with an awful mush. To your food processor add your diced cubes of cabbage, 300 g per time. To your food processor, add your roughly chopped carrots, whizz and dice into small cubes, as for pie mixtures – Add your diced carrots to your onions and continue gently sautéing. Add your 70 g of your mutton fat, together with your finely chopped onions and saute gently. To a saucepan or electric wok with self-regulating temperature.
Add your roughly chopped onions and whizz to finely chop. Whilst fats and stocks are still hot, pour it into a suitable container without lid and place into coldest part of freezer to set but if storing it for future use keep covered. Remove meat, gently draining fats and stock back into pan whilst doing so and set meat aside, covered. With a non-metal spatula or egg lifter, gently turn meat in their own fats and stock until browned. When all your water has evaporated and all you are left with is your natural fats and stock, your meat will gently begin sizzling and browning in its own fats and stock. When meat comes away, clean from the bones and just slips off when gently lifted. Cook on a very low heat, covered so that it just keeps it temperature by gently simmering or bubbling on and off. It will brown if you can get the fat sizzling but that’s your risk 😉 If using a stove-top, place a simmer ring or your waffle metal plate / plates under your pot – especially if using gas. You may use a slow cooker but I can’t guarantee what is going to happen to your crock pot or glass when you start browning and sizzling the meats in their own stocks and fats. Begin cooking your mutton by placing it together with 1 cup water and some salt to taste, into a heavy bottomed saucepan or wok with self-regulating temperature which is best for this purpose. There is extra water that will be released from the frozen meat as it cooks.įirst thing on rising, early morning or evening. In this case, just add 1 cup (250 ml) water. Remove your meat with a spatula whilst draining off the juices back into the pan and set meat aside, covered. Once this is done you will hear the meat sizzling whilst it is browning in its own fats and stock. You may now remove all the bones, discarding them. Once your water has evaporated the meat should just slip right off the bones without leaving a trace of meat clinging to them. Mutton has a lot of fat especially the smaller cuts, so it can look after itself as long as you get to know your temperature and the amount of water to add, so that it releases its own fats, stocks and flavours and you will have more than enough fat to roast your potatoes. It is well worth it! 📷 This is best done overnight and when your wake up, before going to work, you can just switch off and when you come home your meat is ready and you can start putting dinner together. The lower the temperature the better and the more concentrated the flavour becomes. Sometimes I even go slower and take up to 10 hours to cook mine. Mutton must cook very slow and will take around 6 – 8 hours to cook. You may use any stewing mutton or small chops that have enough fat on them but save your bigger cuts and chops for slow braising and roasting 😉
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