A recipe from our friends in Hungary, a big thank you to Guy for sending this.
1.5 kilos neck of mutton.
Two onions, thinly sliced.
One carrot, diced.
300 grams mushrooms, skinned and cut into small - ish pieces.
Two bay leaves, six whole garlic cloves, two tsps of ground rosemary and one rosemary stalk.
Two onions, thinly sliced.
One carrot, diced.
300 grams mushrooms, skinned and cut into small - ish pieces.
Two bay leaves, six whole garlic cloves, two tsps of ground rosemary and one rosemary stalk.
500ml red wine
200ml vegetable stock
Put the cast iron bowl over a medium heat and add 1 tblsp oil. Sweat the onions and carrots until soft. Add the rest of the ingredients and carefully transfer the bowl to the heater base. Cover with the lid.
Cook on LOW for 8 hours.
It may benefit from returning to the hob and reducing the remaining juices.
Serve with vegetables of choice and dumplings.
Cook on LOW for 8 hours.
It may benefit from returning to the hob and reducing the remaining juices.
Serve with vegetables of choice and dumplings.
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