Thursday, 22 January 2015

Pot Roast (Mutton)

Again a long break. This time it was really really long. Lot of changes happened in between, the biggest one was shifting from Singapore back to Chennai. Feels great to be back home. It took me months to settle down, I should say still settling. But of course the cooking and experimenting went on. I just couldn't find time to sit and type them all down. But now I will. Friends have started asking for recipes when I post pics in my FB page. So here we go, a new beginning and fresh new year. Wishing each and everyone a wonderful new year 2015.

Now today it's Pot Roast. Frankly I would have preferred beef for making this. I had only mutton with me so Mutton Pot Roast it is!!

It's like a long time dream come true. I didn't know it was this easy. The cooking time is over 2 hours but still worth the wait :).

1/4 Kg Meat
2 carrots
2 onions
2 potatoes
1 celery stick
5-6 garlic cloves
Bay leaves
Olive oil
Rock Salt
1 Lemon
1 cup wine

  • Marinate the meat with freshly ground pepper, rock salt and lime juice. 
  • Heat a pan over medium flame. Pour a tsp of olive oil. Brown the meat for around 10 mins on all sides.
  • In a deep heavy bottom pan, add 1 tbsp of oil. Add all veggies, herbs, some more pepper and salt as needed. Crush the garlic and add to the veggies. Mix well. Fry until a nice golden colour.
  • Add the wine at this point if you prefer to use the wine, else skip this step.
  • Add lil bit water or stock, just enough to submerge the veggies. 
  • Place the browned meat in the middle of the pan. Reduce the heat to low.
  • Close the pan and cook for 2 hours. At the end of one hour you may want to turn the meat once.
Yummy mutton pot roast is ready to be served!

  • If you have veg/beef stock you can use it for a better flavour.
  • When the meat is ready it will be very tender and easy to pull apart. 
  • If possible marinate the meat and keep in refrigerator overnight for better results.

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