roast mutton (delaa mhamra)

Ingredients for 8 to 10 people :

* Choose half a side of mutton (shoulder and chops) weighing from 3 to 3 1/2kg (6 lbs 10 oz to 8 Ibs).

Mix together:

* 1 heaped soupspoonfujof paprika * 1 teaspoonful of cumin * 2 crushed garlic cloves

* enough salt to season * 150 10200 g (5 oz to 7 oz) of softened butter according to how fat

* the meat is * 1 teaspoonful of flour

Preparation:

Coat the meat with this mixture after rinsing and draining it, Put in a thick-bottomed saucepan and cover halfway up with water. Leave to cook with the lid on over a moderate heat. Baste with the sauce now and again. After 2 to 2 112 hours, check to see if it is cooked by seeing if the meat will break off easily in the fingers.

The sauce should be left to boil down until thick. It is improved by adding a teaspoonful of flour blended with a little water. Bring to the boil and remove from the heat.

15 minutes before serving, fry the meat golden brown on all sides in a frying pan containing a mixture of butter and oil. When nice and brown, serve on a hot dish. Mix 2 soupspoonfuls of the frying fat with the sauce, stirring vigorously the saucepan with a circular motion. Pour the sauce over the meat and serve at once.