| 675g/1.5lb
boneless lean cubed stewing lamb, seasoned flour to coat, 2 tablespoons oil, 1
large chopped onion, 2 diced carrots, 1 stalk chopped celery, 450ml/.75 pint stock,
1 tablespoon tomato puree, .5 teaspoon finely chopped fresh or dried rosemary.
Cobbler:
225g/8oz self-raising flour, pinch of salt, 50g/2oz butter or margarine, .5 teaspoon
dried or 1 teaspoon finely chopped fresh rosemary, approx. 6 tablespoons milk,
milk to glaze. Method:
Toss
the lamb in seasoned flour and set aside. Heat the oil in a frying pan and cook
the onion, carrot and celery over a low heat until beginning to soften, about
3-5 minutes. Remove with a slotted spoon and place in a 1.75 litre/3 pint casserole
dish. Add the meat to the pan juices and brown on all sides. Transfer to the casserole.
Pour the stock into the pan juices and bring to the boil. Pour over the meat and
vegetables into the casserole. Stir in the tomato puree and rosemary. Cover and
cook in a moderate oven (180 C, 350 F, Gas Mark 4) for 1 hour. Meanwhile make
the cobbler topping. Sift the flour and salt into a bowl. Rub the butter or margarine
into the flour mixture until it resembles fine breadcrumbs. Stir in the rosemary
and mix to a soft but workable dough with the milk. Roll out the dough on a lightly
floured surface to about 2cm/.75 inch thick. Cut into rounds using a 5cm/2 inch
plain or fluted scone cutter. Place on a greased baking tray and glaze with milk.
Bake in a hot oven (220 C, 425 F, Gas Mark 7) for 15 minutes until well risen
and golden brown. Place on top of the casserole and cook for a further 5 minutes.
Serve at once.
Cook's Tip: This tasty lamb casserole can be finished
with a variety of toppings: French bread: Top with rounds of French bread
spread with butter or a mixture of butter and herbs, butter and crushed garlic
or butter and yeast extract. Cook uncovered for a further 15-20 minutes. Choux
Buns: Top with small cooked savoury choux buns made with either cheesy or
herby choux paste. Bake in a moderatley hot oven (200 C, 400 F, Gas Mark 6) for
about 25 minutes. Puff Pastry Shapes: Top with cut-out shapes of cooked
puff pastry. |
