Lamb Stew with Mustard Scones

Cook Time 2 hours

Servings 4

Ingredients

1 tbsp olive oil 

1kg boneless lamb shoulder, cut into 5cm pieces

1 tbsp plain flour

2 onions, sliced 

1 tsp tomato paste 

6 sprigs of thyme 

300ml stout

500ml beef stock

Salt and pepper

Mustard Scones

450g (3 cups) self-raising flour, plus extra for dusting

120g unsalted butter, chopped and chilled

150g cheddar, grated

2 tbsp Dijon mustard 

300 ml buttermilk, plus extra for brushing

Method

Heat oil in a heavy-based casserole pan over a medium-high heat. Season lamb and fry for a few minutes on each side until golden. Remove. Now add the onions and cook for 5-8 minutes, stirring regularly until caramelised and soft. Add the tomato paste and stir through, then sprinkle in the flour and cook for a further minute. Add the beer and return the lamb along with thyme and bring to the boil. Add the stout and stock. Cover with a small sheet of baking paper a lid, and cook on a low heat for 1.5 hours.

Preheat the oven to 190°C.

While the stew is cooking, make the scones. Place the self-raising flour and a pinch of salt in a large bowl. Using your fingertips, rub the butter into the flour until the mixture resembles chunky breadcrumbs. Add the cheese and then slowly incorporate the mustard and buttermilk until the dough is soft and a little sticky. Do not overwork the dough. Form into a thick disk and, using a cookie cutter, cut into rounds.

Arrange on a lined tray and bake 25-30 minutes

Serve stew with butter scones.