Entree: Norfolk Island – Mudda (Salted mutton stew)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 1 lb (454 g) salted mutton, trimmed and cut into 1–1.5 in (2.5–4 cm) pieces (soak as directed)
- 6 cups (1.4 L) water, plus more for soaking
- 2 tbsp (30 ml) lard or vegetable oil
- 1 large onion, sliced — about 8 oz (225 g)
- 4 cloves garlic, smashed — about 1.5 oz (45 g)
- 2 medium carrots, cut into 1 in (2.5 cm) pieces — about 8 oz (225 g)
- 2 medium potatoes, peeled and halved — about 12 oz (340 g)
- 8 oz (225 g) taro or cassava, peeled and cut into chunks
- 1 cup (240 ml) chicken or beef stock (preferably low-salt)
- 1 cup (240 ml) coconut milk (optional, for a slightly creamier island finish)
- 2 bay leaves
- 1 tsp (5 g) dried thyme
- 1 tsp (5 g) black pepper
- 1 tbsp (15 ml) Worcestershire sauce (optional, for depth)
- 2 tbsp (30 ml) fresh lemon juice or 1 tbsp (15 ml) white vinegar (to balance remaining salt)
- 2 tbsp (8 g) chopped fresh parsley or island greens for finishing

Instructions

1. Step 1: Remove excess salt from the salted mutton by placing the pieces in a large bowl, covering with cold water, and soaking 2–4 hours in the refrigerator, changing the water once; taste a small piece after soaking — it should be noticeably less salty but still seasoned.
2. Step 2: Drain the mutton and place in a large pot. Cover with 6 cups (1.4 L) fresh water and bring to a gentle boil for 5 minutes; skim and discard any scum, then reduce heat to a simmer and cook covered 30 minutes to begin tenderizing.
3. Step 3: Meanwhile heat lard or oil in a skillet over medium heat. Add sliced onion and garlic and cook until translucent and beginning to brown, about 6–8 minutes; add Worcestershire sauce if using and stir to combine.
4. Step 4: Add the sautéed onion and garlic to the pot with the mutton along with carrots, potatoes, taro or cassava, bay leaves, thyme, and pepper. Pour in stock and coconut milk (if using). Bring back to a gentle simmer.
5. Step 5: Simmer the stew gently, partially covered, for 1–1.5 hours until the mutton is fork-tender and the root vegetables are soft; stir occasionally and add a little hot water if the stew becomes too thick.
6. Step 6: Adjust seasoning near the end: add lemon juice or vinegar to brighten and counterbalance any retained salt, taste and add more water if still too salty; remove bay leaves.
7. Step 7: Serve hot, garnished with chopped parsley or island greens. Mudda is traditionally served with extra boiled root vegetables or island bread on the side.