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  • Braised Mutton With Caper Sauce

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    Braised Mutton With Caper Sauce
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x 350 gram pie mutton
    • 1 head celery, cut in half
    • 1 x Suede, cut into about 8 large chunks
    • 6 sm Onions
    • 6 x Turnips, scrubbed but not peeled
    • 1 Tbsp. Whole black peppercorns Salt
    • 50 gm Unsalted butter
    • 50 gm Plain flour
    • 500 ml Lowfat milk
    • 200 ml Lamb stock
    • 2 dsp white wine vinegar
    • 3 Tbsp. Capers, well rinsed Salt and freshly grnd black pepper

    Directions

    1. Place the mutton leg in a large casserole dish and just cover with cool water.
    2. Surround the meat with the vegetables.
    3. Add in the peppercorns to the pot and season generously with salt
    4. Bring the pot slowly to the boil, and then allow 20 min per lb.. and serve with caper sauce.
    5. For the caper sauce:Heat the butter in a heavy based saucepan, and, stirring continuously, add in the flour.
    6. Allow this to cook through, then whisk in the lowfat milk to create a thick sauce, then add in the lamb stock.
    7. Bring the sauce to a gentle simmer and then add in the white wine vinegar, capers, season generously and combine well.
    8. Serve with cooked meats.

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