Braised Mutton & Caper Cobbler
By: Finest Butcher
Published: Friday, January 14, 2011 - 9:27am

Ingredients




INGREDIENTS
For the Stew
1 kilogram (2.2 lb) diced leg of mutton
2 celery stalks, halved
3 medium carrots, peeled and cut in half
1/2 chunk small swede, cut into 12
6 shallots, peeled
6 small turnips, scrubbed but not peeled
10 wholes black peppercorns
salt
1 sprig rosemary
1 sprig thyme
1 litre (13/4 pints) lamb stock made with 2 good quality stock cubes
For the Cobbler top
350 grams (12 oz) self raising flour
100 grams (4 oz) butter, diced
50 grams (2 oz) capers, chopped
10 grams (½ oz) parsley, chopped
4 spring onions, finely chopped
30 milliliters (2 tbsp) plain natural yoghurt
70 milliliters mixed with (5 tbsp) cold water

Preparation

1 Place the mutton in a large casserole or pan with the vegetables and herbs. 2 Add peppercorns and season with salt. 3 Bring to the boil and simmer gently for 1 hour. 4 To make the cobbler rub the fat and the flour together. 5 Stir in the capers, parsley, onions and pepper. 6 Add enough of the yoghurt and water mix to make a soft, pliable dough. 7 Roll dough to 2.5cm (1”) thick and cut into 12 rounds or wedges. Place on top of the mutton. 8 Bake at 200°C, Gas 6, 400°F for 20-25 minutes or until the cobbler is golden brown