Braised Mutton with Caper and Parsley cobbler

Preparation Time: 30 mins approx

  • Servings: 4-6

  • Level of difficulty: Easy

  • Preparation Time: 30 minutes

  • Cooking Time: 1 hour 20 minutes


  • 1kg mutton, diced

  • 1 head 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 bunch Rosemary

  • 2 thyme sprigs

  • 10 whole black peppercorns

  • 1 pinch Salt

  • 900ml lamb stock

For the caper and parsley cobbler

  • 280g self-raising flour

  • 35g Butter, or lard diced

  • 50g capers, chopped

  • 10g Parsley, chopped

  • 4 Spring onions, finely chopped

  • 1 pinch white pepper

  • 30ml plain yogurt, mixed with 140ml cold water



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.
Serves: 4-6
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