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Lamb Cobbler

By: John Cullen  
"In Lancashire, when I were a lad, we had this at school. English cookery may be laughed at throughout the world, but this ranks alongside egg and bacon buttys on fried bread as one of the world's culinary masterpieces. Pupils would queue all lunchtime to have this, even though we knew that Nora, the chief 'cook' used to put her false teeth into anything she cooked for good luck. There is an Indian variation, based on 'qeema with peas' - if you like spicy food this will make your toes curl up."

Rating: This weblink has been rated 5 times with an average star rating of 4.0 Read Reviews (4)

Rate/Review | 235 people have saved this

What to Drink?

Wine Cabernet Sauvignon
 

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 3 cups self-rising flour
  • 2 teaspoons baking powder
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 cup butter
  • 7/8 cup milk
  •  
  • 1/4 cup butter
  • 1 teaspoon garam masala (optional)
  • 1 tablespoon curry paste (optional)
  • 2 onions, finely chopped
  • 4 cloves garlic, crushed
  • 2 pounds minced leg of lamb
  • 3 dashes Worcestershire sauce
  • 2 tablespoons brandy
  • 2 tablespoons port wine
  • salt and pepper to taste
  • 1 (10 ounce) package frozen green peas, thawed
  • 1 cup water
  • 1/4 cup all-purpose flour
  • 2 tablespoons milk
  • 3/4 cup grated Parmesan cheese

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 2 quart casserole dish.
  2. To Make Scone Topping: Combine flour, baking powder, 1/4 cup parmesan, and salt in a large bowl. Mix well. Cut in butter or margarine until mixture is crumbly. Add milk and stir just until dough forms a ball.
  3. Turn dough onto a floured surface and knead until smooth. Roll out to 1 inch thick and cut out 12 4-inch circles. Place circles on a lightly floured plate or baking sheet and set aside in refrigerator.
  4. To Make Filling: Heat a large skillet over medium heat. Melt 1/4 cup butter or margarine. If using garam masala and curry paste, add them now. Add onions to pan and stir gently. Saute onions until soft, about 3 minutes. Add garlic and saute for 5 more minutes, taking care not to burn garlic.
  5. Add lamb, Worcestershire sauce, brandy, port, and salt and pepper. Saute until lamb is cooked through, stirring frequently. Add peas to skillet and stir.
  6. In a small bowl, whisk together water or red wine and 1/4 cup flour. Add to lamb mixture. Simmer for 5 minutes, stirring frequently.
  7. Spread lamb mixture into greased casserole dish. Cover with circles of scone dough, letting circles just meet at the edges but leaving room for steam to escape. Brush dough with milk, then sprinkle with parmesan cheese.
  8. Bake in preheated oven for 25 to 30 minutes or until scones are golden brown.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 389 | Total Fat: 18.7g | Cholesterol: 76mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2003 by Ruth 
I thought this was pretty good, but the rest of my family was not crazy about it. Probably... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 19, 2003 by FWUFF 
Made just the lamb filling (steps 4 and 5), without the curry but with a pinch of mint. Served... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 20, 2004 by PTEETSA 
I had high hopes for this recipe, but I'm sorry I can't recommend it. One disclaimer: I had... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 3, 2006 by Troy 
My wife and I tried this recipe last night, and there seems to be something wrong with the... MORE

 
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