CookEat Recipe
Swedish Stewed Mutton with Capers and Turnips
Slow-braised mutton breast with mushrooms, capers and a wine-thickened gravy, accompanied by baked turnips.
Method
Steps
Step 1
Heat the oven to 190 °C. Season the mutton with salt, pepper, thyme and mace, then brown its fatty side in a heavy covered pan for 8–10 minutes. Add chopped onion and garlic and cook 3 minutes without burning.
Step 2
Add 250 mL water, cover and simmer gently for about 1½–2 hours, checking occasionally and adding small amounts of water only if nearly dry. Add mushrooms and capers for the last 20 minutes, and continue until the breast is fork-tender and its thickest meat is at least 71 °C.
Step 3
Toss quartered turnips with butter and a pinch of salt and roast separately on a shallow tray for 30–40 minutes, turning once, until tender and browned. They are served alongside, not stewed into the mutton sauce.
Step 4
Lift the mutton to rest. Whisk flour into the wine until smooth, pour into the simmering braising liquid and boil 3–5 minutes until lightly thickened. Return sliced mutton briefly to the sauce and serve hot with the baked turnips.
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