Spring Lamb Cobbler
|Lamb neck||900 Gram (Middle Neck)|
|Flour||30 Milliliter (2 Spoons, 15 Milliliter Each)|
|Tomato puree||30 Milliliter (2 Spoons, 15 Milliliter Each)|
|Onions||4 , peeled and sliced|
|Leeks||2 , cleaned and sliced|
|Carrots||4 , peeled and sliced|
|Freshly ground black pepper||To Taste|
|For scone topping|
|Self rising flour||200 Gram|
|Egg||1 , beaten|
|Milk||60 Milliliter (4 Spoons, 15 Milliliter Each)|
Trim the meat and cut into serving pieces.
Melt the fat in a flameproof casserole and fry the meat until evenly browned.
Dredge with the seasoned flour and continue to cook until flour is browned.
Gradually stir in the tomato puree and stock and bring to the boil.
Add the onions, leeks, carrots, bay leaf and seasonings and simmer for about 1 1/4 hours until tender.
Discard the bay leaf, taste and adjust seasonings.
Sieve the flour with a pinch of salt into a bowl, add the fat and rub in until the mixture resembles fine breadcrumbs.
Add the beaten egg and sufficient milk to mix to a fairly soft dough.
Roll out the dough to 1-5 cm (1/2 in) thickness, cut into 5 cm (2 in) rounds and place in an overlapping circle around the edge of the casserole to make a border on top of the lamb.
Brush with milk and cook in a hot oven for 10 to 15 minutes until well risen, golden brown and firm to the touch.
Serve at once.