Stewed mutton with rice and vegetables
Something concrete, healthy and new!
400 g mutton shoulder
1 small parsley root
200 g white rice or groats
1 tbsp herbs (savory, tarragon)
3-4 cloves of garlic (finely chopped)
� tbsp butter
1 glass of vegetable stock
salt and pepper
Cut the mutton into four pieces and fry in butter with the garlic until sealed on all sides. Cut the carrot, parsley, celery and onion into strips and fry separately in butter.
Rinse the rice (or groats) thoroughly until the water is clear and then add to the vegetables in a large bowl. Pour in the stock, add the seasoning and herbs, and mix thoroughly.
Take 4 A4 sheets of SAGA Cooking Paper and evenly portion the rice and vegetable mixture, and the fried pieces of meat. Form SAGA Pouches and place them into a pan with some water (about 2 cm, just to cover the bottom). Poach for about 40 minutes.
Serve in the SAGA Pouches so that everyone can enjoy the aroma once the pouch is opened.