Argentinian leg of mutton with chillies and almonds

Ingredients 14
Servings 6


  • 2
    leg of mutton
  • 50
    slivered almonds
  • 3
    red chillies
  • 3
    cloves garlic
  • oil and butter
  • 4
    whole cloves
  • 2
    piece stick cinnamon
  • 30
    red wine
  • 5
    dried rhyme
  • 5
    dried marjoram
  • 5
    dried origanum
  • 250
    beef stock
  • 750
    new potatoes
  • salt and freshly ground black pepper


Pierce the meat with a long, narrow sharp knife and insert almond slivers into the slits.
In a large cast-iron pot, sauté the chillies in a little oil and butter.
Cool the chillies before cutting them open and removing the seeds.
Finely chop the chillies and cloves of garlic. Return to the pot and add the cloves and stick cinnamon.
Stir-fry for about one minute.
Add the leg of mutton to the pot and brown. Season well with salt and pepper.
Add the red wine, thyme, marjoram and origanum and turn the meat to coat it with the seasonings.
Add a little of the beef stock, replace the lid, reduce the heat and simmer for about two to two and a half hours or until the meat is tender.
Turn the meat every now and then and add more beef stock as needed.
Peel the potatoes while still hot and add to the meat half an hour before the end of the cooking time.
Place the meat on a hot serving platter and remove the string. Carve the meat, arrange the potatoes around it and pour the sauce over.
Serve with a green salad or green beans.


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