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1
To make scone topping: Combine flour, baking powder, 1/4 cup Parmesan, and salt in a large bowl.
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2
Mix well.
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3
Cut in butter until mixture is crumbly.
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4
Add milk and stir just until dough forms a ball.
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5
Turn dough onto a floured surface and knead a couple of times.
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6
until smooth.
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7
Pat out dough to about a 3/4-inch thickness and cut out 4-inch circles.
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8
Gather the dough scraps, press them together, and repeat.
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9
You should get about 12 rounds total.
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10
Place circles on a lightly floured plate or baking sheet and refrigerate.
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11
Preheat oven to 400 degrees F (200 degrees C).
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12
Lightly grease a 9x11-inch baking dish.
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13
To make filling: Heat the butter in a skillet over medium heat.
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14
Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
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15
Add garlic and cook, stirring, for 2 more minutes, taking care not to burn garlic.
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16
If using garam masala and curry paste, add them now (see Cook's Notes).
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17
Add lamb, Worcestershire sauce, brandy, port, and salt and pepper.
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18
Cook and stir until lamb is browned and cooked through, stirring frequently.
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19
Add peas to skillet and stir.
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20
Pour in 1 cup water or red wine and bring to a boil.
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21
Whisk in 1/4 cup flour.
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22
Simmer for 5 minutes, stirring frequently, until sauce thickens.
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23
Spread lamb mixture into prepared casserole dish.
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24
Cover with circles of scone dough, letting circles just meet at the edges but leaving room for steam to escape.
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25
Brush dough with milk, then sprinkle with Parmesan cheese.
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26
Bake in preheated oven until scones are golden brown and filling is bubbly, about 25 to 30 minutes.
