Black Pearl's 'No Survivors' Spiced Mutton Stew
A hearty, robust stew, perfect for a long journey at sea or a chilly evening on shore. This slow-cooked mutton stew, rich with vegetables and aromatic spices, offers deep, satisfying flavors that linger, much like a pirate's legend. Best served with crusty bread to soak up every last drop.
Directions
- 1
Pat the mutton cubes dry with paper towels. Season generously with salt and black pepper.
- 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the mutton in batches, ensuring not to overcrowd the pot. Remove browned mutton and set aside.
- 3
Add onions, carrots, and celery to the pot. Sauté for 8-10 minutes, until vegetables begin to soften and become fragrant, scraping up any browned bits from the bottom.
- 4
Stir in minced garlic, cumin, coriander, and cayenne pepper. Cook for 1 minute more, until aromatic.
- 5
Sprinkle flour over the vegetables and stir for 1-2 minutes to cook out the raw flour taste.
- 6
Gradually pour in the beef broth, scraping the bottom of the pot to release any remaining browned bits. Stir in the diced tomatoes and bay leaves.
- 7
Return the browned mutton to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours, or until the mutton is tender.
- 8
Add the quartered potatoes to the stew. Continue to simmer, covered, for another 30-40 minutes, or until the potatoes are fork-tender.
- 9
Remove bay leaves before serving. Taste and adjust seasoning as needed. Ladle hot stew into bowls and garnish with fresh parsley.