Plain Home-Style cooking simply at it’s BEST !! A great meal to come home to on those cold winter nights!! – Enjoy! 😉
Think nutrient density when it comes to this dish! 😉 – Low in calories, it will help you lose weight. I notice this in myself and in my dogs !! Remember the higher your nutrient density the less you are going to eat and carrots are VERY healthy!
Serves: 10 – 12
Well I have to dish up for my dogs so I mix it all together 🙂
Total Weight of Dish including rice: 8.340 kg
Total Weight of Dish Excluding Rice: 7.940 kg
Total Calories including rice: 7,735
Total Calories Excluding Rice: 6,303
Total Calories of Rice: 1,432
⦁ Mutton: Cook long and slow – Takes up to 5 hours cooking but is far more tastier than lamb. Lamb: Takes around just over 2 hours to cook.
⦁ Never cook meat on too high a temperature as your meat will shrink giving you less servings.
⦁ If you are using fresh ginger, pound to a paste or place on floor of food processor bowl followed by your roughly chopped onions and celery on top.
⦁ Rule of thumb: I always make sure my peeled carrots weigh the same as my meat. Same rule applies to all my bredies and or stews.
⦁ I use whole cinnamon sticks and allspice berries. If using cinnamon powder add it just before serving or the long slow cooking process will cook out it’s flavor; the same goes for garlic if you want to economize and increase it’s strength.
⦁ I use my chillies frozen as I find the food processor chops them best this way. No need to blanche – just throw them straight into freezer 😉
⦁ If you wish to leave your skins on potatoes then wash and scrub them well. I always think “nutrient density,” as their skins are great for added nutrients and fiber.
⦁ Optionals extras you may include are added to taste:
⦁ 5 ml cumin seeds, ground.
⦁ 60 ml freshly chopped cilantro or mint leaves to serve.
1.2 kg mutton or lamb – Chump chops, meaty chops, rib, neck or shanks
20 g ginger, fresh (1 lady thumb size) or 1 teaspoon fresh ground ginger (or dried)
3 onions (medium), roughly chopped
1.2 kg carrots, peeled and roughly chopped
1 chili or jalapeno or 2 small cayenne chillies – OR – a light sprinkling black or cayenne pepper
3 celery stalks with leaves, roughly chopped
6 cloves garlic (fresh) or to taste
2 cups water – Use what you need for your own consistency
6 large potatoes (8 medium) – 1.286 kg potatoes, unpeeled (6 – 8 large potatoes)
5 ml dill seeds, ground (Optional but lovely if added)
½ teaspoon ground allspice – OR – 7.5 ml whole berries
1 bay leaf
1 tsp rosemary
1 tsp thyme
2 tablespoons sage leaves, (fresh) chopped or 5 ml dried to taste
1 teaspoon ground cinnamon
7.5 ml turmeric (Optional) – Adds a lovely yellow colour to potatoes
2.5 ml nutmeg or to taste – I used around 3/4 of a whole nutmeg grated
salt, to taste – OR – Cream of Chicken Soup powder – omit for GMO free
1 chicken stock cube (Optional) – Omit for GMO free
¼ teaspoon ground white pepper, to taste
1 Lemon (whole) – juiced and added to taste
400 g rice
1. Add your meat together with a cup water and cook until meat releases it’s fats – topping up with a cup water as needed.
2. Place your whole ginger (if not using powdered) on floor of food processor bowl with your whole garlic cloves, jalapeno and roughly chopped onions. Process until finely chopped. Add to meat and gently saute until onions are soft and translucent.
3. Add roughly chopped carrots to food processor together with your celery and chop very finely. Add to you meat and onions.
4. To a coffee grinder add your dill seeds, allspice berries (if not using powder), crumbled bay leaf, rosemary and your crumbled cinnamon sticks (if not using powder) and pulse until you have a coarse to fine powder. Stir into your meat mixture – followed by the balance of your ingredients, ie; sage, cinnamon power, ginger powder (if not using fresh ginger), turmeric, nutmeg, white pepper and salt to taste. – If you are using soup powder follow package instructions to make it up.
5. As soon as meat is halfway done, you may add your potatoes.
6. Continue to cook until meat and potatoes are soft.
7. Microwave steam rice with enough water to cover in sealed container for 17 minutes in 1000 w microwave. Set aside covered for 5 minutes. Remove cover and fluff up with fork to separate grains.
8. Season to taste with lemon juice, adjust seasonings and serve together with steamed rice and finely chopped mint, parsley or cilantro (Optional).