Stewed Mutton

Cut the mutton into medium chunks (about 5 cm) and remove excess fat. Peel and quarter the onions, peel and cut the carrot into thick rounds, and chop the greens coarsely.

Heat the melted fat in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Working in batches if necessary, add the mutton pieces to the hot fat and brown them on all sides until golden, about 10-12 minutes total. Remove and set aside.

Add the quartered onions to the remaining fat in the pot and cook, stirring occasionally, until softened and lightly golden, about 5 minutes.

Stir in the tomato paste and cook for 1-2 minutes, stirring constantly to coat the onions and pot base.

Return the browned mutton to the pot and add enough water to just cover the meat. Season with salt and spice to taste and bring to a boil.

Reduce heat to low, cover the pot with a lid, and simmer gently for 60 minutes, stirring occasionally.

Add the carrot rounds to the pot and continue simmering, covered, for another 25-30 minutes until the meat is very tender and the carrot is cooked through.

Stir in the chopped greens and cook uncovered for 2-3 minutes until wilted. Taste and adjust seasoning with salt and spice if needed.

Transfer the stewed mutton to a serving dish and serve hot with the broth, vegetables, and greens spooned over the meat.