Haricot of mutton or lamb

Haricot of mutton or lamb

By
From
Encyclopedia of Food and Cookery
Serves
6

Despite the name, haricots are not a traditional ingredient in this ancient dish. The word ‘haricot’ here is thought to have come from the Old French word halicoter, ‘to cut into morsels’. The dish is a casserole of mutton or lamb with potatoes, turnips and onions.

Ingredients

Quantity Ingredient
125g fatty pork, diced
750g lean stewing mutton or lamb, cut into bite-size cubes
1 onion, sliced
pinch sugar
2 tablespoons plain flour
1 garlic clove, crushed
1 litre mutton or beef stock
2 tablespoons tomato puree
1 bouquet garni
salt and freshly ground black pepper
4 potatoes, quartered
2 small turnips, quartered
24 tiny onions

Method

  1. Put diced pork into a flameproof casserole and fry until fat runs and dice are browned. Remove pork with a slotted spoon. Add mutton or lamb and sliced onion to casserole and brown. Add sugar and allow it to caramelise, then sprinkle in the flour and stir until well mixed.
  2. Add garlic, then stock a little at a time, stirring until smoothly blended. Add tomato purée and bouquet garni, season lightly, cover and place casserole in a preheated moderate oven (180°C). Cook for 1 hour.
  3. Add vegetables and pork dice, and cook for another hour or until meat is tender. Adjust seasoning, discard bouquet garni and serve.
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