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.
' 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 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.
- Transfer the lamb mixture into an oven dish so that it is 3/4 full.
- You can then place the 16 or so suet dumplings on top of the mixture.
- Bake in a preheated oven @ 180 c for about 20 - 30 minutes.