recipes vary, as do ingredients; i've gone for a shoulder of mutton but any slow cooking cut will do.
i've also held back from using anchovies as a base ingredient, tho their inclusion adds another dimension.
roughly then:
*shoulder/leg mutton
cubed then marinated in olive oil, crushed garlic & peppercorns over night
browned in a hot pan, not too crowded, on each side, then set aside
*carrot, onion, celery, leek, thyme & bay
chopped to bite size then sweated in pan juices, salt, lid on, over a low heat until they are translucent..15ish
added to the meat
*tomato puree, red wine & chopped tomatoes
deglaze the pan of all the yummy flavoursome bits, added to meat & veg
simmered for several hours, until meat is tender.
i always cook this the day before so i can sit it in the fridge over night & remove the layer of fat that forms on top. this makes the final portion less greasy, & to my liking.
to serve, cook off some pasta or rice, bulghur wheat is a favourite for me, couscous is good too...
& season it with lemon & parsley
perhaps a cheeky turn or two of parmesan to finish
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