Mutton and green bean pot

Serves 6 Preparation time 45 minutes Cooking time 3 hours

You need

• 2 tablespoons olive oil

• 1,5 kg mutton (a combination of flat rib, chuck and neck slices)

• 1 teaspoon meat spice

• salt and freshly ground black pepper, to taste

• big pinch of freshly grated nutmeg

• 1 tablespoon brown vinegar

• 1 large onion, roughly chopped

• 2 leeks, chopped

• 2 large carrots, peeled and sliced

• 2 celery sticks, chopped

• 3 cloves of garlic, finely chopped

• 1 cup beef stock

• 2 bay leaves

• 800 g baby potatoes, peeled

(or bigger potatoes, in cubes)

• 300 g green beans, in 2 cm pieces

• juice and grated zest of 1 lemon

• white rice, to serve

Here’s how

1 Heat the oil in a big pot and fry the meat until brown and sealed. Season with the meat spice, salt, pepper and nutmeg. Add the vinegar. Remove the meat from the pot and fry the onion, leeks, carrots and celery until glossy. Add the garlic, stock and bay leaves and return the meat to the pot. Bring the pot to a boil. Remove some of the coals from underneath so there is only enough heat for a slow simmer. Close the lid and put a few coals on top.

2 After 1 hour 30 minutes, add the potatoes and simmer for another hour. If there is not enough liquid to cover the potatoes, add water or stock. Add the beans after an hour. Simmer for 30 minutes until the beans are tender but not mushy.

3 Add the lemon juice and zest to taste. Serve with rice.

TIP If you prefer the beans soft, add them to the pot along with the potatoes. For a thicker sauce, stir a tablespoon of flour through the vegetables before you add the stock.