Lamb Cobbler

Preheat oven to 200 C (gas 6). Lightly grease a 2 litre baking dish.

To Make Scone Topping: Combine flour, baking powder, 4 tablespoons Parmesan and salt in a large bowl. Mix well. Rub in butter until mixture is crumbly. Add milk and stir just until dough forms a ball.

Turn dough onto a floured surface and knead until smooth. Roll out to 2.5cm thick and cut out 12 (10cm) circles. Place circles on a lightly floured plate or baking sheet and set aside in refrigerator.

To Make Filling: Heat a large frying pan over medium heat. Melt 50g butter. 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.

Add lamb, Worcestershire , brandy, port, salt and pepper. Saute until lamb is cooked through, stirring frequently. Add peas to pan and stir.

In a small bowl, whisk together water or red wine and 4 tablespoons flour. Add to lamb mixture. Simmer for 5 minutes, stirring frequently.

Spread lamb mixture into 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 75g Parmesan cheese.

Bake in preheated oven for 25 to 30 minutes or until scones are golden brown.