Scone-topped lamb hotpot

Ideas
5 servings Prep: 30 mins, Cooking: 1 hr 20 mins
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Lamb

By Food24 November 03 2009
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Ingredients (22)

50.00 ml oil
800.00 g lamb — strips
2.00 onion — sliced
3.00 garlic — cloves, crushed
10.00 ml fresh ginger — freshly grated
3.00 ml cumin — ground
40.00 ml flour
700.00 ml stock — beef
3.00 tomatoes — large, peeled and chopped
60.00 ml soy sauce
60.00 ml fresh coriander — chopped
25.00 ml fresh mint — chopped
4.00 patty pans — sliced
150.00 g green beans — halved
0.00 salt and freshly ground black pepper
SCONE TOPPING
280.00 g flour — self-raising
5.00 ml Baking powder
6.00 spring onion — chopped
10.00 ml cumin — seeds
75.00 g butter
125.00 ml milk
1.00 eggs — large, lightly beaten
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Method:

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.



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