Scone-topped lamb hotpot

Recipe from: 9/1/1998 12:00:00 AM

Ingredients 23
Servings 5
Time 30 min

Ingredients

  • 50
    ml
    oil
  • 800
    g
    boneless lamb, cut into thick strips
  • 2
    onions, sliced
  • 3
    cloves garlic, crushed
  • 10
    ml
    freshly grated ginger
  • 3
    ml
    ground cumin
  • 40
    ml
    flour
  • 700
    ml
    beef stock
  • 3
    large tomatoes, peeled and chopped
  • 60
    ml
    soy sauce
  • 60
    ml
    freshly chopped coriander
  • 25
    ml
    freshly chopped mint (or 10 ml dried)
  • 4
    patty pans, sliced
  • 150
    g
    green beans, halved
  • salt and freshly ground pepper
  • SCONE TOPPING
  • 280
    g
    self-raising flour
  • 5
    ml
    baking powder
  • 6
    spring onions, chopped
  • 10
    ml
    cumin seeds
  • 75
    g
    butter
  • 125
    ml
    milk
  • 1
    large egg, lightly beaten
 

Method

1hr 20 min
 
Heat the oil in a saucepan or casserole dish and brown the meat in batches.
Return meat to the saucepan and add onions, garlic, ginger and cumin.
Cook for 5 minutes, then stir in flour.
Add the stock gradually, stirring constantly.
Add the tomatoes and soy sauce and bring to the boil, then reduce heat and allow to simmer for 45 minutes.
Add the herbs, patty pans, beans and seasoning to taste, then transfer mixture to a greased ovenproof dish or leave in the casserole dish.
SCONE TOPPING:
Place all dry ingredients and spring onions into a large bowl.
Rub in the butter until mixture resembles coarse breadcrumbs.
Stir in the milk and egg until all ingredients have combined.
Turn out on to a floured surface and use a scone cutter to cut 6-8 scones.
Place scones around edge of dish, on top of the lamb mixture. Brush with milk and bake in a preheated oven (200 °C) for 15-20 minutes until golden.
 

Read more on: bake  |  lamb
 

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