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Spiced slow-cooked mutton with Mexican chillies
Fruit and vegetables
small bunch fresh
rosemary
, leaves picked and chopped
2
carrots
, roughly chopped
2
onions
, roughly chopped
4 large
garlic
cloves, crushed
2 small ancho
chillies
(available from online specialists), de-seeded, torn into small pieces
1
butternut squash
, peeled, trimmed, seeds removed, cut into wedges
1 head
chard
, root trimmed, leaves roughly chopped
Tins, packets and jars
1 tbsp
redcurrant jelly
Cooking ingredients
1 x 5cm/2in
cinnamon
stick, broken into pieces
1 tsp
cloves
1½ tsp
cumin
seeds
1 large
star anise
2
bay leaves
, sliced
1
chipotle
chilli, de-seeded, torn into small pieces
2 tbsp
olive oil
salt and freshly ground
black pepper
Meat, fish and poultry
1 x 2kg/4lb 8oz
mutton
leg
Other
375ml/12½fl oz
red wine
Back to recipe
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