Serves 4-6 | time 5 hours
Prep 30 mins | cook 4 hours
- Half leg of mutton
- 2 Tbsp – Cumin seeds
- 1 Tbsp – smoked paprika
- 1 Tbsp – Turmeric
- 5 x anchovy fillets
- 1 x Tin of chickpeas
- Large glass of red wine
- 2 sprigs of rosemary
- 2 red onions quartered
- handful of parsley
- preserved lemon
- 1/4 Red cabbage – shredded
- Handful Mint
- 4 x Radishes, sliced
- olive oil
- lemon juice (or preserved lemon juice)
- red wine vinegar
- salt / pepper
- Preserved lemon flat bread – see recipe
Heat your casserole on the hob and preheat the oven to full whack.
Toast the cumin seeds until you can smell the fragrance. Crush them in a pestle and mortar mix with paprika, turmeric and anchovy fillets.
Rub the mix all over the mutton, really massaging it into all the creases, then brown on all sides so it has a deep brown colour.
Tip a tin of chickpeas (juice and all) into the hot casserole pan, then the onions, rosemary and finally the red wine. Bring it to the boil and remove from the heat.
Turn your oven down to 150 degrees C.
Rest the mutton on top of the chickpeas, pop a lid on and put in the oven for 4hours.
Check the mutton- it should pull apart easily when you pinch it.
Once ready, leave the meat to rest for at least 15 mins, preferably half an hour.
In a jar mix the olive oil, lemon juice (I love to use the preserved lemon juice brine – if you do don’t add salt), red wine vinegar and salt. Put to one side.
Arrange the cabbage and radish in a bowl, shake your jar vigorously and dress the salad before sprinkling with mint.
Serve the mutton in your casserole and sprinkle with parsley and salt. Pull the meat off the bone at the table and serve large spoons of it with sticky unctuous chickpeas, flatbreads and fresh zingy salad.