Cut lamb into cubes and sprinkle with flour, salt & pepper and brown in the butter/margerine in a heavy casserole. Add cubed onions, carrots and potato. Saute for a while. Add sherry, peas and half the pineapple chunks. Mix the soup mix with 1 and a half cups of hot water and add to casserole. Cover and bake in the oven at 180deg C for one and a half hours.
For the topping, mix all ingredients to form a soft scone dough using as much pineapple juice as required. The dough should be "sticky".
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