Menu and Recipe Manu.. - The Early Childhood Commission

BROWN STEWED MUTTON
(Food from Animal)
Ingredient Metric Standard Measure Method
148
Substitution Recipes for General Menus
Mutton 2 kg 41b 1. Mix water and vinegar.
Water 240 ml 8 oz 1 cup 2. Sponge mutton with vinegar and water.
Vinegar 45ml 1½ oz 3 tbsp
3. Cut mutton into 1” cubes.
4. Place in a stainless steel bowl.
Onion 120 g 4 oz 2 small 5. Clean and wash onion, scotch bonnet pepper, garlic,
Scotch Bonnet Pepper 2 g - 1 sliver
scallion and thyme under running water.
6. Chop onion, scotch bonnet pepper, garlic, scallion finely.
Garlic 15 g ½ oz 5 cloves
7. Remove leaves from stem and discard stem.
Escallion 60 g 2 oz 4 stalks
8. Add thyme leaves and chopped seasoning to mutton.
Thyme 5 g - 1 sprig
Paprika 5 g - 1 tsp 9. Add paprika, black pepper, salt, soy sauce and brown
Black Pepper 2 g - ½ tsp
sugar to mutton and other seasoning in bowl.
10. Toss with a fork until seasoning is evenly distributed on
Salt 5 g - 1 tsp
mutton cubes.
Soya Sauce 30 ml 1oz 2 Tbsp 11. Cover and allow it to marinate for at least ½ hour.
Brown Sugar 5 g - 1 tsp
Oil 60 ml 2 oz ¼ cup 12. Add oil to Dutch pot and place over medium heat .
13. Add seasoned mutton to heated oil.
14. Toss mutton with a fork for 1 minute.
15. Cover tightly and cook for 15 minutes over medium heat.
Menu and Recipe Manual for Early Childhood Institutions