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Curried Gluten-free Lamb Cobbler
Curried Gluten-free Lamb Cobbler is a traditional British recipe (originally from Lancashire) for a classic dish of a lamb, onion and garden pea stew in a curry base that's topped with a scone mixture flavoured with Parmesan cheese before being oven baked that's been adapted to be gluten-free. The full recipe is presented here and I hope you enjoy this classic British version of: Curried Gluten-free Lamb Cobbler.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
6
Rating: 
Tags : CurrySpice RecipesLamb RecipesVegetable RecipesBaking RecipesBritish Recipes
In case you thought cobblers were just for desserts, here's a savoury version based on a classic Lancashire school dinner that's been adapted to be gluten-free
Ingredients:
For the topping:
375g
Gluten-free Dry Flour Mix
1/2 tsp baking powder
2 tsp baking powder
2 tbsp finely-grated Parmesan cheese
1/2 tsp salt
60g butter
200g milk
black pepper, to taste
For the stew:
60g butter
1 tsp
Garam Masala
1 tbsp
curry powder (optional)
1 green chilli, finely shredded (optional)
2 onions, finely chopped
4 garlic cloves, crushed
900g lean leg of lamb, minced
1 tsp Worcestershire sauce
2 tbsp brandy
2 tbsp Port
300g frozen garden peas
240ml water
30g
Gluten-free Dry Flour Mix
2 tbsp milk
75g freshly-grated Parmesan cheese
salt and freshly-ground black pepper, to taste
Method:
Melt the butter for the stew in a large pan, add the garam masala and curry powder (if using) and fry until aromatic (about 2 minutes) then add the onions and fry until soft and translucent (about 2 minutes). Add the garlic and chilli and fry for another 4 minutes then add the lamb and fry until browned all over before adding the brandy, port and Worcestershire sauce. Season with salt and pepper then turn off the heat an set aside.
Make the scone topping by sifting the gluten-free flour mix, baking powder and salt in a bowl. Stir-in the Parmesan cheese and a few generous twists of black pepper then add the butter and rub into the flour mixture with your fingers. Add the milk a little at a time, until the dough just comes together as a ball. Tip onto a floured surface, and knead until smooth. Roll out to about 3cm thick and use a 10cm pastry cutter to make 12 dough circles. Set aside until needed.
Skim any fat from the surface of the lamb mixture then return to a simmer. Whisk together the water and flour and stir into the lamb mix. Bring to a simmer and cook for about 5 minutes, or until the gravy thickens then add the peas and stir to combine. Cook for 2 minutes more then transfer the lamb mix to a casserole dish. Cover the top with the dough, spacing the dough mix so that the circles just touch one another.
Brush the tops of the dough with the milk, sprinkle the parmesan cheese over everything then place the dish in an oven pre-heated to 200°C (400°F/Gas Mark 6) and bake for about 30 minutes, or until the scones are golden brown and piping hot.
Serve hot with buttered carrots and swedes or turnips.
