Prep Time: 15 minutes
Cook Time: 1 hour, 45 minutes
Total Time: 2 hours
- 1 pound neck and breast of mutton (lamb may be substituted), excess fat trimmed, cut into 2-inch chunks
- Kosher salt and freshly ground pepper
- 2 Tablespoons all-purpose flour
- 1 Tablespoon vegetable oil
- 6 cups chicken stock
- 2 ribs celery, cut into 1-inch chunks
- 1 medium sweet onion, peeled and cut into 1-inch chunks
- 1/4 cup ketchup
- 1/4 pound green beans, trimmed and cut into 1-inch lengths
- 1 large russet potato, peeled and cut into 1-inch chunks
- 1 small turnip, peeled and cut into 1-inch chunks
- 2 medium carrots, peeled and cut into 1-inch chunks
Heat oil in a heavy Dutch oven pot large enough to hold all ingredients. Quickly brown the mutton in a single layer, taking care not to crowd the meat. (You may need to do this in batches.) Add chicken stock, celery, sweet onion, and ketchup. Stir to combine.
Bring to a slow boil, reduce heat, cover, and simmer for about 1 hour.
After the mutton has cooked for 1 hour, add green beans, potato, turnip, and carrots to the meat in the pot. Stir to combine. Return to a slow boil and simmer until vegetables are tender, about an additional 30 minutes. Taste and add additional salt and pepper if necessary.
Yield: 4 to 6 servings