• Recipe

    Stefan Kölsch

    Mutton Leg Joint cooked in Honey and Coriander Milk

    One method of how to cook mutton, to a surprisingly juicy and flavourful recipe. A special blend of honey and coriander milk improves a simple joint of mutton with delicious results.
    • Serves 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 Garlic Clove
    • 2 tbsp Coriander Seeds
    • 200ml Vegetable Stock
    • 600-800 ml Milk
    • 2 tbsp Honey
    • 10g fresh Coriander (chopped)
  • Method
    1. Rinse the meat under cold running water and pat dry with kitchen paper, season with salt and pepper.
    2. Heat the oil, over a high heat, in a large lidded flameproof pan then sear the meat until browned all over.
    3. 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.
    4. Add the honey and bring to the boil then reduce the heat and cover with the lid.
    5. 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.
    6. 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.
    7. To serve, arrange the meat on preheated plates and sprinkle with coriander.
    8. Serve with couscous and aubergine.