Ingredients:
700g cubed mutton leg/shoulder
3 tsp crushed garlic
1 tsp chilli
½ tsp dhana jeero
½ tsp salt
½ tsp black pepper
1 tsp thyme
1 tsp basil
1 tsp lemon zest
6 baby onions halved
½ cup vegetable stock
½ cup apple/grape juice
8 whole peppadews, drained
Couscous for serving
Method:
Marinate the mutton in the garlic and spices.
Braise the meat with a little oil.
Add the onions, stock, lemon zest and juice.
Cook till meat is tender.
Add the peppadews and simmer for a few minutes.
Adjust seasoning and serve over cooked couscous.