Mutton Stew (Persian)

Ingredients

• the meat of a leg of mutton
• a sliced onion
• the juice of two or three lemons
• a handful of shred almonds
• a few dozen dried prunes
• a little syrup of raisins

Method

1. 1

   Cut the mutton into equal sized squares, season, and soak with onion and lemon juice for two hours.

2. 2

   Drain and fry in fat.

3. 3

   Moisten with broth and boil on a slow fire.

4. 4

   Skim fat, add almonds and prunes, thicken stock with syrup, finish with lemon juice, and serve.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 25. The excerpt below is the record exactly as published.

Mutton Stew. (Persian) Cut up the meat of a leg of mutton in equal sized squares : season highly ; sprinkle over a sliced onion, the juice of two or three lemons, and let ail soak for two hours. Drain and put the meat into a stewpan with fat and fry on a brisk fire. Moisten 56 NATIONAL VIANDS with broth to three parts its height and boil it on a slow fire with live embers on the lid. When the meat is about done skim the fat off the cooking stock ; add to the stew a handful of shred almonds dried in the oven, and a few dozen dried prunes previously boiled and well drained. The meat being done, dish up and surround it with the prunes and almonds ; thicken the stock with a little syrup of raisins

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