Lamb Stew With Scones

• 2 Pounds of Lamb
• 1 ounce of dripping or lard
• 2 TBS of flour
• 2 TBS of tomato sauce
• 1 pint of stock or water
• 4 onions sliced
• 2 leeks sliced
• 4 carrots sliced
• 1 Bay leaf
• SCONES
• 1 cup of self rising flour
• 2 oz of butter
• 1 egg
• 4 T milk
• Cut butter in flour until mixture is coarse, then add milk and egg.

1. cut meat in serving pieces and brown in drippings or lard. Dredge in seasoned flour. Gradually stir in the tomato paste. Add rest of ingredients and simmer for about 1 hour. Discard bay leaf and adjust seasoning. top with scones or biscuits, but make sure that the stew is hot, otherwise the dough will not cook. Put in over at 350 for about 10 to 15 minutes.

lard, flour, tomato sauce, water, onions, leeks, carrots, bay leaf, scones, flour, butter, egg, t, butter

Taken from www.epicurious.com/recipes/member/views/lamb-stew-with-scones-50064010 (may not work)