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Greek Mutton

Information about Jenny: Jenny Gibbons (my mother) is a country woman who grew up and lived on the land around the remote Wanaaring area for the first 60 years of her life. She still lives on a few acres about ten minutes out of Dubbo with my father, which they both love. Over the years of living on the land, Mum accumulated many recipes which were either handed down from other family members or given to her by other ladies living on the land, from around the community.

Recipe listed by: Marianne Hull

Ingredients
  • 1 kg sliced mutton
  • 500 g sliced onions
  • Oil (enough to brown mutton)
  • Large clove garlic
  • 285 ml thick tomato puree
  • 3/4 cup red wine (or port)
Method
  • Brown mutton
  • Add onion and garlic - cook until soft
  • Add tomato puree and wine
  • Simmer slowly until tender
  • TIPS
  • Sauce should be nearly as thick as jam
Cooking Tips & Tricks
To serve
Dish Serve with a dob of sour cream on each plate
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