If it is cold outside and you’re craving something warm and hearty, then try this recipe for chili mutton stew prepared by Sifo The Cooking Husband. Sinoyolo Sifo, is a pharmacist by profession and a home cook. His hearty plates of food are a hit among his loyal social media followers.
This hearty, lip-smacking dish is loaded with protein, vegetables, and flavour. Served with the aromatic basmati rice, this could be the dish for you as we head into the winter season.
Chili mutton stew with basmati rice
- 1kg mutton, cut into small pieces
- 2 cups basmati rice
- 6 medium size baby carrots, not peeled and cut in half
- 2 handfuls green beans, cut in half
- ½ cup red onion, diced
- ½ cup olive oil
- 2 garlic cloves, finely chopped
- 1 handful parsley, finely chopped
- 6 cups water
- ½ yellow bell pepper, diced
- 3 tbsp sweet chili sauce and 2 tbsp Worcestershire sauce
- 4 tbsp medium curry powder and 2 tbsp hot curry powder
- 2 tbsp chili flakes/ 1 tbsp dry thyme/ 2 tbsp cayenne pepper
- salt and pepper
- Bring 4 cups of water and salt to a boil. Add rice and 2 tbsp olive oil. Simmer at a low boil, uncovered over medium heat until rice is tender (8 – 12 minutes). Drain, and let stand over a strainer for 5 minutes.
Method: Chili mutton
- Heat olive oil in a deep pan over medium heat and add onions, garlic, yellow pepper and parsley.
- Sauté for 3-5 minutes or until onions becomes translucent. Add the meat pieces and stir-fry for 3 minutes. Add all the spices except medium curry powder (it will be added later). Keep stirring until the pieces are evenly coated, thereafter season with salt and pepper.
- Add sweet chili sauce and Worcestershire sauce.
- Next, add water and medium curry powder, close the lid and lower heat. Cook for 35 minutes, stirring often.
- After 35 minutes add baby carrots and green beans and stir. Lower the heat and simmer for 15 minutes. Your delicious stew is ready.
- Serve rice with chili mutton stew. Garnish with parsley and chili flakes.
Tips: The stove heat must always be on medium to low, to avoid burning the stew. You can increase the servings, but make sure you adjust the ingredients accordingly. If you don’t like very spicy stew, you can omit the chili flakes and hot chili powder. If you prefer softer veggies, then simmer for a longer period. Best served whilst its hot.