Recipe detail

Directions

1. Sear the mutton (boned, trimmed of fat and cut in chunks) and the kidneys in a buttered
Dutch oven. Set aside.
*lamb kidneys, cleaned, trimmed of fat and thinly sliced.
2. In the same pot, soften the onion, peeled and diced carrots and celery on medium heat. Keep stirring for a few minutes.
3. Add some flour and stir until it starts gaining some colour.
4. Deglaze with Worcestershire sauce, pour the stock and lower the heat to a minimum as soon as the pot starts showing signs of boiling. Reintroduce the meat and kidneys. Let the pot reduce to a point where the liquid barely covers the solid contents of the pot.
5. Set the oven on dry heat at 120°C.
6. Lay out half the potatoes on a greased ovenproof dish. Layer the contents of the Dutch oven onto the potatoes. Cover the meat with a layer of the remaining potatoes.
7. Cook for 90 minutes or until the top layer of potatoes has softened.
8. Crank up the heat to 180°C, using Golden Touch function.
9. Cook for 10 minutes or until the potatoes gain a nice and golden colour.