A hearty mid-week supper that’s delicious served on its own or with some creamy mash to soak up the juices.
Don’t forget our Mutton Buying guide “Where to buy Mutton”
Searching for other Mutton recipes I came accros this which looks delicious. Love to know what “mutton masala” is think I’ll have to research that one for future reference.
For the Stew
- 1kg (2.2lb) diced leg of mutton
- 2 celery stalks, halved
- 3 medium carrots, peeled and cut in half
- 1/2 small swede, cut into 12 chunks
- 6 shallots, peeled
- 6 small turnips, scrubbed but not peeled
- 10 whole black peppercorns
- 1 sprig rosemary
- 1 sprig thyme
- 1 litre (13/4 pints) lamb stock made with 2 good quality stock cubes
For the Cobbler top
- 350g (12oz) self raising flour
- 100g (4oz) butter, diced
- 50g (2oz) capers, chopped
- 10g (1/2 oz) parsley, chopped
- 4 spring onions, finely chopped
- 30ml (2 tbsp) plain natural yoghurt
- mixed with 70ml (5 tbsp) cold water.
- Place the mutton in a large casserole or pan with the vegetables and herbs.
- Add peppercorns and season with salt.
- Bring to the boil and simmer gently for 1 hour.
- To make the cobbler rub the fat and the flour together.
- Stir in the capers, parsley, onions and pepper.
- Add enough of the yoghurt and water mix to make a soft, pliable dough.
- Roll dough to 2.5cm (1”) thick and cut into 12 rounds or wedges. Place on top of the mutton.
- Bake at 200°C, Gas 6, 400°F for 20-25 minutes or until the cobbler is golden brown