500 g cuts of Saaremaa mutton, chopped
1 tbsp cooking oil
2 larger red onions
2 larger carrots
5 garlic cloves
400 ml chicken or vegetable broth
fresh rosemary or thyme
salt, black pepper
Heat the cooking oil in a heavy-bottomed saucepan and when hot enough, add the mutton. Sear the meat while peeling and chopping the vegetables. When the mutton is slightly seared, add chopped vegetables. Heat the vegetables for 5 minutes, add the rosemary or thyme sprigs, and pour the broth over the vegetables and meat. Cover the saucepan or Dutch oven with a lid and allow the stew to cook for an hour or so, until the meat comes off the bone. Season with salt and pepper.
The recipe has been prepared in cooperation with the Estonian Culinary Institute.