BRAISED MUTTON AND CAPER COBBLER ( A Welsh Recipe )

BRAISED MUTTON AND CAPER COBBLER ( A Welsh Recipe )
INGREDIENTS :

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
* 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

* 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.

METHOD :

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