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Mutton Bird Fricassee from Nelson
Nelson — Mother recipe · en it
A delicious slow-cooked mutton dish in a rich broth, perfect for a cold day in Nelson.
⏱️ 20 min prep + 90 min cottura · 4 porzioni · media
Ingredients
- 400 g of mutton, cut into pieces
- 200 ml of meat broth
- 1 onion, chopped
- 2 carrots, diced
- 1 red onion, sliced
- 2 garlic cloves, crushed
- 200 ml of white wine
- 200 ml of legume broth
- 100 g of wild mushrooms, sliced
- 100 g of potatoes, cubed
- 100 g of cauliflower, cut into pieces
- salt and pepper to taste
Method
- In a casserole, heat the oil and sauté the garlic, onion, and red onion.
- Add the mutton pieces and cook for a few minutes.
- Add the carrot cubes, white wine, and meat broth, bringing to a boil.
- Cover and simmer on low heat for about 1 hour, adding water if necessary.
- Add the mushrooms, potatoes, and cauliflower, and cook for another 20-30 minutes or until tender.
- Check the seasoning and adjust if needed.
- Serve hot, garnished with chopped parsley.
The story
The Mutton Bird Fricassee from Nelson is a traditional dish that blends local ingredients with traditional cooking techniques, creating a unique and flavorful meal.
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