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| Mutton Ragout
1/4 kilo whole chickpeas 1 leg of mutton, about 2 kilos 1/4 kilo fatty pastrami, cut in thick squares 1/4 cup chicken fat 1 large onion, chopped 4 medium tomatoes, skinned, seeded and chopped 2 cloves garlic, chopped 2 cloves garlic, chopped 1/2 tsp. each thyme and basil 2 bay leaves salt and pepper to taste 1 cup sweet white wine 1 cup breadcrumbs In a large amount of lightly salted water, soak the chickpeas overnight. Drain well and cook in lightly salted water until the chickpeas are nearly soft. Cut the mutton off the bone and cut into thick squares. Cut the pastrami into thick squares as well. In a large heavy saucepan melt the chicken fat and in this saute the onions until they are translucent. Add the mutton and pastrami slices and brown well on both sides. Add the tomatoes, garlic, thyme, basil, bay leaves and salt and pepper to taste. Pour over the wine, rapidly bring to the boil and immediately lower the flame, cover the skillet and simmer very gently until the meat is tender (about 2 hours). When the mutton is nearly ready transfer the mixture to an ovenproof casserole, add the chickpeas, correct the seasoning and sprinkle over with the breadcrumbs on the top. Place in a slow oven until a slight crust has formed on the top (about 1 hour). Serve hot. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@� |