Mutton Leg Joint cooked in Honey and Coriander Milk

by Stefan Kolsch

Arrange the meat on preheated plates and sprinkle with coriander
SERVINGS    
 
4
PREPARATION TIME
15 MINS
COOKING TIME
4½ HOURS

Ingredients

1 Mutton Leg Joint (approx.1.25kg)
Salt and Pepper
2 tbsp Olive Oil
2 Onions (chopped)
1 clove Garlic
2 tbsp Coriander seeds
200ml Vegetable Stock
600-800 ml Milk
2 tbsp Honey
10g fresh Coriander (chopped)

Mutton Leg Joint cooked in Honey and Coriander Milk

Instructions

Rinse the meat under cold running water and pat dry with kitchen paper, season with salt and pepper. Heat the oil, over a high heat, in a large lidded flameproof pan then sear the meat until browned all over.

Add the onions, garlic, and coriander seeds to the pan and cook for 3-4 minutes then deglaze the pan with the stock and milk. Add the honey and bring to the boil then reduce the heat and cover with the lid. Allow to simmer on the hob for 4- 4½ hours turning the meat 2-3 times during cooking. If the liquid reduces too much add some more milk or stock.

Remove the meat, cover with foil and set aside to rest. Mix the sauce with a hand blender and sieve into another pan then place on the hob and reduce until the sauce thickens. To serve, arrange the meat on preheated plates and sprinkle with coriander.

Serve with couscous and aubergine.

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