Keyword mutton, one pan meal, sunday lunch, sunday roast
Prep Time 15 minutesminutes
Cook Time 4 hourshours
Marinade 1 dayday
Total Time 1 dayday4 hourshours15 minutesminutes
Ingredients
For the spice mix
15cm cinnamon stick, broken into pieces
1tspcloves
1 1/2tspcumin seeds
1large star anise
2bay leaves
small bunch of fresh rosemary leaves picked and chopped
For the spiced mutton
2kgmutton leg
2carrots, roughly chopped
2onions, roughly chopped
4large garlic cloves, crushed
2small ancho chillies, de-seeded, torn into small pieces(available from online specialists)
1chipotle chilli, de-seeded, torn into small pieces
375mlred wine
1tbspredcurrant jelly
Instructions
Spice mix and spiced mutton (try and do overnight of 4 hours before cooking)
Grind all of the spice mix ingredients to a powder in a spice grinder or pestle and mortar.
Rub the spice mix all over the mutton, then season with plenty of salt and freshly ground black pepper. Cover loosely with cling film, then chill in the fridge overnight (or for at least 4 hours).
Cooking
Preheat the oven to 150C/130C Fan.
Mix together the carrots, onions, garlic and chillies in a roasting tray, then pour over the red wine. Place the spiced mutton leg on top of the vegetables, cover the tray with foil and roast in the oven for 3½-4 hours, or until the meat is tender and almost falling off the bone.
Once done, rest your mutton by covering it in foil. Set aside.
Meanwhile, pour the contents of the roasting tray into a jug, then blend to a smooth purée using a hand-held blender. Return the purée to the roasting tray and heat over a medium heat on the stove-top. Stir in the redcurrant jelly, then season, to taste, with salt and freshly ground black pepper if needed, then pour into a jug. (this sauce is epic! So, any leftover, keep and use it on other dishes)Serve with greens and creamy mash.