Lamb Cobbler

Lamb Cobbler

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' What could be better than a hot tasty Lamb Cobbler on a cold winters night...? '

' This is basically a Lamb Casserole topped with Suet Dumplings..

You can also use fresh Scones to top this off in place of the Suet , Whatever you use this dish is a Classic this Winter ... ' 



 For the Cobbler Topping : 
  • 200 g Self Raising Flour
  • 100 g of Suet
  • 1 Pinch of Salt
  • 150 ml of Cold Water
For the Lamb :    
  • 400 g Minced Lamb
  • 1 Onion (Diced)
  • 2 Large Carrots (Diced)
  • 1/2 Tin Chopped Tomatoes
  • 2 Lamb Stock Cubes
  • 1 tablespoon of Thyme
  • 2 Bay Leafs 
  • 1/2 Litre of Lamb Stock 
  • 50 ml Olive Oil
  • 50 g Flour
  • Salt & Pepper for Seasoning.


For the Dumplings : 
  • Sieve the flour into a mixing bowl.
  • Add the Suet and the Salt.
  • Mix in the Water with a fork until you have a soft dough.
  • Turn out onto a board and knead for a few mins.
  • Roll the Dough into a rectangular shape , about 1 cm thick
  • Using a 1.5 inch fluted pastry cutter , cut out about 16 of the suet dumpling rounds
For the Lamb Stew :
  • Heat the fat in a Cast Iron Cooking Pot.
  • Fry off the diced Onion and Carrots for 5 minutes.
  • Add the Thyme to the pot and continue cooking until the onions and carrots are soft.
  • Add the Minced Lamb to the pot and combine with the veg. Cover and cook until the meat is no longer pink (12 - 15 minutes)
  • Make up 500 ml ( 1 Litre ) of lamb stock , using the 2 stock cubes.
  • Remove the lid and sprinkle the flour over the meat , then mix it up with a wooden spoon.
  • Add the chopped tomatoes and the Lamb Stock to the Pot.
  • Throw in the Bay Leafs
  • Mix together and bring to the boil then simmer for 25 minutes so that the juice thickens.
  • Season with Salt & Pepper.