Ingredients:

  • 3 cups (375g) all-purpose flour, plus extra for dusting
  • 1 teaspoon (5g) baking soda
  • 1/2 teaspoon (3g) salt
  • 1 1/4 cups (300ml) milk
  • 2 tablespoons (30ml) vegetable oil or melted butter
  • 1 tablespoon (15ml) olive oil
  • 1 large onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 500g (1.1 lbs) lamb mince
  • 1/2 cup (120ml) beef stock
  • 1/4 cup (packed) (15g) fresh rosemary leaves, finely chopped
  • 1 tablespoon (15ml) Worcestershire sauce
  • Salt and freshly ground black pepper to taste
  • 1 Egg, lightly beaten (for glazing)

Instructions:

  1. Sauté onion and garlic in olive oil until softened. Add lamb mince and cook, breaking it up with a spoon, until browned. Stir in beef stock, rosemary, and Worcestershire sauce. Simmer until the liquid is reduced and the filling is slightly thickened. Season with salt and pepper. Set aside to cool slightly.
  2. In a large mixing bowl, whisk together flour, baking soda, and salt. Make a well in the centre and pour in milk and oil (or melted butter). Use a wooden spoon or your hands to mix until a soft, slightly sticky dough forms. Don't overmix.
  3. Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently pat it into a roughly 12-inch circle. Spoon the cooled lamb filling evenly over half of the dough circle. Fold the dough over to cover the filling, forming a half-moon shape. Press the edges to seal.
  4. Preheat oven to 350°F (175°C). Place the damper on a baking sheet lined with parchment paper. Brush the top with beaten egg. Bake for 40-45 minutes, or until golden brown and the dough is cooked through. Test the centre with a toothpick – it should come out clean.
  5. Let the damper cool on the baking sheet for a few minutes before transferring it to a wire rack to cool slightly before slicing and serving.