Mutton leg roast with pepper & mushroom sauc BY SHIREEN

                                  Mutton leg roast with pepper & mushroom sauce.

Leg of mutton

1 leg of mutton - no more than 2kg

3 cups water

1 Tbsp ginger/garlic paste

1-1/2 tsp salt

1 tsp cracked black pepper heaped

2 Tbsp white vinegar

1 tsp heaped mustard powder

2 Tbsp wostershire sauce

Sauce

2 Tbsp butter

2 Tbsp oil

2 Tbsp flour heaped

1 tsp salt

1 tsp freshly cracked black pepper

1/2 cup fresh cream

2 Tbsp HP sauce

4-5 mushroom sliced

For leg of Mutton

In a large pan, add water, Ginger/garlic paste, salt, pepper, vinegar, mustard powder and wostershire sauce. Mix well. Set aside.

Wash and pat dry mutton leg. Using a sharp knife, put cuts into meat.

Add meat to pan with water and seasoning. Place on the heat and cook until meat is tender.

For sauce

Place pan on heat, and add butter and oil. Add flour and stir well. Remove from heat and add water. Stir well and return to heat stirring all the time.

Once mix has thickened, add cream, HP sauce and mushroom slices. Mix well.

If mix is a little too thick, add a little water to thin it down.

Pour over cooked leg of mutton and allow to cook on low for 10 minutes.

Serve on a platter with boiled vegies, and cauliflower as well as fries.

Enjoy.

Serve with garlic bread or dinner roll.