CookEat Recipe
Mutton Broth Indienne
Diced mutton and vegetables simmered with curry, rice and tomato sauce.
Method
Steps
Step 1
For the tomato sauce, dice the four ounces lean raw ham, slice two carrots and two onions, and chop one leek, two parsley branches, one celery branch, one green pepper and one garlic clove. Melt two ounces butter in a large saucepan. Add the ham and these vegetables with two cloves, one teaspoon whole peppercorns, half a bay-leaf sprig, half a thyme sprig, one tablespoon salt and one light tablespoon icing sugar. Cook over brisk heat for about twelve minutes, stirring, until lightly browned.
Step 2
Stir the four tablespoons flour into the sauce pan and cook for five minutes. Add the two quarts fresh ripe red tomatoes cut into quarters and one quart cold water. Mix, cover and simmer very gently for one and a half hours, stirring occasionally. The diced ham must be thoroughly cooked; check that its centre reaches 70°C for two minutes.
Step 3
Press the sauce through a sieve and then strain through clean food-safe cheesecloth. Measure the actual finished sauce portion needed below and keep it hot for immediate use. Divide the unused sauce into small shallow containers, cool rapidly and refrigerate at 40°F or colder within two hours; freeze for longer storage.
Step 4
Cut the separate medium red carrot, turnip, two celery branches, one small white onion, two leeks and one pound raw lean mutton leg into very small dice. Cook them in the separate two tablespoons melted butter for about ten minutes, stirring frequently, until golden.
Step 5
Stir in one teaspoon curry powder, then add the separate three quarts hot water, two teaspoons salt and two tablespoons Worcestershire sauce. Cover and gently boil for thirty minutes.
Step 6
Add the one and a half ounces raw rice and one gill of the actual finished tomato sauce. Cover and gently boil for forty-five minutes, until the rice is tender and the mutton is thoroughly cooked to at least 71°C. Skim off surface fat and serve hot.
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