- Serves: 4-6
- Cook Time: 1 hour 20 minutes
- Prep Time: 30 minutes
- Effort: easy
- 1 kg mutton, diced
- 1 heads celery, cut in half
- 3 carrots, peeled and cut in half
- 1/2 swede, cut into 8 chunks
- 6 small onions, peeled
- 6 small turnips, scrubbed, but not peeled
- 1 bunches rosemary
- 2 sprig thyme
- 10 whole black peppercorns
- 1 pinches salt
- 900 ml lamb stock
For the caper and parsley cobbler
- 280 g self-raising flour
- 35 g butter, or lard diced
- 50 g capers, chopped
- 10 g parsley, chopped
- 4 spring onions, finely chopped
- 1 pinches freshly ground white pepper
- 30 ml plain yogurt
1. Place the mutton in a large, ovenproof, heavy-based saucepan or casserole dish.
2. Surround the meat with the celery, carrots, swede, onions, turnips, rosemary and thyme.
3. Add the peppercorns and season generously with plenty of salt. Pour over enough of the stock to cover the meat.
4. Bring to the boil and simmer for one hour until cooked.
5. Towards the end of the mutton's simmering time, prepare the caper and parsley cobbler.
6. Preheat the oven to 200ºC/gas 6.
7. Rub the flour and butter together in a bowl.
8. Stir in the capers, parsley, onions and pepper and enough of the yogurt mixture to make a soft pliable dough. Be very careful not to overwork the mixture.
9. Roll out and cut into discs or wedges and place on top of the braised mutton stew.
10. Bake in the oven for 15-20 minutes. Serve straight away.
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