Meat / RICETTI
Historical Maltese mutton and cheese stew
Slow-cooked mutton finished with goat’s cheese.
◷ 170 min / 4 servings
Method
- Cube the mutton and brown in oil in batches.
- Add chopped onions and garlic and soften 8 minutes. Add wine, water and bay.
- Cover and simmer 2–2½ hours until very tender. Top up with water as needed.
- Mash cheese with a little hot liquid and stir into the pot over low heat. Season and serve.
✳ From the kitchen
A home adaptation of the mutton stewed in goat’s cheese named by Taste History.
Tradition reference
Heritage Malta Taste History · Dishes from historical research ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.