Haricot De Mouton
|Mutton shoulder/Mutton breast||4 Pound, boned|
|Meat drippings||2 Tablespoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Boiling water||6 Cup (96 tbs)|
|Garlic||1 Clove (5 gm)|
|Tomato paste||2 Tablespoon|
|Potatoes||2 Pound (6 Medium Ones)|
|White onions||10 Small|
Cut meat into 1 1/-inch cubes.
Heat drippings and saute meat cubes with sugar in ovenproof skillet with top or Dutch oven until they are brown on all sides.
Season with salt and pepper.
Stir in flour.
Stir until flour is well browned.
Gradually stir in boiling water.
Add remaining ingredients except potatoes and onions.
Bring to a boil, cover, and simmer for 1 hour.
Meantime, peel potatoes and cut into quarters.
Place with peeled onions in skillet or Dutch oven.
Bake in preheated moderate oven (350°F.) or simmer on surface for 1 hour longer.