Welsh Lamb Cornbread Cobbler from Lavender and Lovage
For the Welsh Lamb Casserole:
- Toss the meat in the flour that has been seasoned with salt and pepper. Fry the meat in the butter (over a medium to high heat) in a large frying pan or skillet until browned, turning constantly. Remove the sealed browned meat and set aside.
- Add the onions, garlic and carrots to the same pan and fry for 5 to 7 minutes or until golden and coloured.
- Put the meat in to a suitable sized oven proof casserole dish or dutch oven, such as a cast iron Le Creuset. Add the fried vegetables, tinned chopped tomatoes, the lamb stock and the ground spices, mix well, cover with a lid and place into a pre-heated oven 170C/325F/Gas Mark 3 for 2 hours, or until the lamb is tender. (Can be cooked in a slow cooker, set the temperature to High and cook for 6 hours)
For the Cornbread Cobbler Dumplings:
- Mix the flour with the cornmeal, salt and pepper in a mixing bowl.
- Stir in the melted butter and then add buttermilk VERY carefully and slowly - mixing in between, until the dumpling dough is soft, but not too sticky.
- Twenty minutes before the end of the 2 hours cooking time, take the casserole out of the oven, remove the lid and add the cornbread cobbler dumplings, drop them on top of the casserole. Do NOT replace the lid, continue to bake uncovered for a further 20 to 25 minutes or until cornbread cobbler dumplings have risen and are crusty, crispy and golden brown.
- Serve immediately with red kidney beans, sweet corn and tinned baby tomatoes for a Mexican inspired family meal. NB: The spices can be omitted to suit personal tastes, serve then with steamed cabbage and mashed potatoes.
See more of Karen's recipes at: https://www.lavenderandlovage.com/