Red Meat Stew

Ingredient

500        gms     Boneless Mutton

750        ml        Black or Red Grape Juice

2                        Bay Fresh Leaves

2            tblsp    Fresh Ajwain Leaves (Thyme)

1½         cups     Thick Tomato Paste

¾           cups     Black Olives

1            cup      Carrots Chopped

2            nos.     Large Onions Sliced

1            tblsp    Minced Garlic

1¼         tsp       Red Chili Flakes

1            cup      Olive Oil

Stock as Per Need

Salt and Pepper to Taste

Note

If fresh Italian herbs are not available you can use dry herbs, but then reduce the amount accordingly.

Method

Season meat with salt and pepper and place meat in a big bowl. Add grape juice, thyme, bay leaves, carrots, onion, and garlic. Mix well, cover and refrigerate for 12 hours.

Heat some olive oil over medium heat in a large stockpot. Remove the meat from the marinade and saute in the oil for few minutes. Pour the marinade mix over the meat and bring to a boil. Stir the meat and simmer the heat, stir in the tomato paste, chilly flakes and add stock. Cover, and let stew on low heat until meat cooks, stirring occasionally.

15 minutes before the stew is ready, add the pitted olives. Let it cook for 15 minutes on medium heat without the lid to thicken the stew.

Serve over mashed potatoes, rice, or pasta.

GarNICHE the lamb chops with Italian Dressing over the top.