Tell me if this is any good. I collected it from somewhere with the intention of trying it, have the mutton in the fridge freezer and not got round to it yet!
Ragout of mutton with anchovies, mint and peas
4 -5 tbsp extra-virgin olive oil
3 red onions, thinly sliced
4 cloves of garlic, crushed
2 blades of mace, crumbled (or a large pinch of ground)
˝ dried chilli, chopped
8 anchovy fillets
2 tbsp capers, washed
2 bay leaves
1.6kg mutton shoulder (or leg), boned, cut into 5cm pieces
2 slices of pancetta or streaky bacon
300ml white wine
250ml chicken stock
1 tsp sugar
A good handful of mint and marjoram, chopped
To finish
300g podded
peas (about 400g unpodded)
1 tbsp red wine vinegar
15g butter
1. Heat the oil in a casserole dish, add the onions, salt and pepper and cook over a medium heat until soft; this should take about 8 minutes. Add the garlic, mace, dried chilli and anchovies and cook until the anchovies have dissolved. Add the capers, bay leaves and a couple of sprigs of the mint or marjoram, leaving the rest for the end of the cooking (thyme or rosemary would also work well).
2.Meanwhile, start browning the meat in batches in a large frying pan. Sauté the pancetta in the same pan and then add it, along with the meat, to the onion
mixture with the wine, stock and sugar. If the meat is not covered in the liquid, add water to cover. Bring to simmering point and then reduce the heat to the lowest point possible. Cover well and cook for 2-3 hours, until the mutton is meltingly tender. At this point you can leave the ragout overnight as it will improve in flavour. When it is cold skim off the fat.
3. When you are ready to eat, heat the ragout, add the peas, simmer for 5 minutes until they are cooked and add the vinegar and butter. The butter will add a shine to the sauce. Add the chopped herbs.
4. Serve with pappardelle or other wide pasta shapes or, if you prefer, polenta. A fresh green salad with soft garden lettuce, mint leaves and shallots would also be delicious, along with a little grated Parmesan for the ragout.
