Steamed Mutton Stew

Mutton, preferably fat mutton, is the most highly desired meat. This stew is served for winter meals, together with dark bread.

1 pound potatoes, cubed

1⁄2 pound carrots, cut in julienne strips

1 pound mutton

1⁄4 pound mutton fat, preferably from sheep’s tail

2 tomatoes, sliced

2 onions, sliced

2 bell peppers, seeded and sliced into rings

3 ounces garlic, peeled, whole

1 cup fresh cilantro, chopped

salt, pepper to taste

• Layer potatoes and carrots in the top pan of a double boiler or a heatproof bowl.
• Next spread a layer of sliced tomatoes, onions, peppers, and whole garlic cloves. Finally, spread a layer of sheep’s fat and meat.
• Between layers, sprinkle with salt, pepper, and cilantro.
• Make sure the top layer is at least 2 inches below the rim of the bowl or pan.
• Place over the bottom pan of the double boiler, or in a larger pot. (If using a heatproof bowl, fill the outer pot with water only midway up the sides of the bowl, so as not to get the boiling water splashing in. Cover securely with aluminum foil.)
• Cover the top pan of the double boiler, and bring to a boil. Reduce heat and gently simmer for 11⁄2 hours (and up to 4 hours for better flavor).
• Replenish with more boiling water as needed. Serve as soup or stew.