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Spring Lamb Cobbler

Meat.Bible's picture
Ingredients
  Lamb neck 900 Gram (Middle Neck)
  Dripping/Lard 25 Gram
  Flour 30 Milliliter (2 Spoons, 15 Milliliter Each)
  Tomato puree 30 Milliliter (2 Spoons, 15 Milliliter Each)
  Stock/Water 600 Milliliter
  Onions 4 , peeled and sliced
  Leeks 2 , cleaned and sliced
  Carrots 4 , peeled and sliced
  Bay leaf 1
  Salt To Taste
  Freshly ground black pepper To Taste
For scone topping
  Self rising flour 200 Gram
  Butter/Margarine 50 Gram
  Egg 1 , beaten
  Milk 60 Milliliter (4 Spoons, 15 Milliliter Each)
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Beating
Interest: 
Spring
Ingredient: 
Lamb

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