Preheat oven to 200 degrees C. Lightly grease a 2 litre casserole dish.
Scone Topping: Combine flour, baking powder, 1/4 cup Parmesan and salt in a large bowl. Mix well. Rub or cut in butter until mixture is crumbly. Add milk and stir just until dough forms a ball.
Turn dough onto a floured surface and knead until smooth. Roll out to 2cm thick and cut out 12, 10cm scones. Place them on a lightly floured plate or baking tray and set aside in refrigerator.
Filling: Heat a large frypan over medium heat. Melt the butter. If using garam masala and curry paste, add them now. Add onions to pan and stir gently. Saute onions until soft, about 3 minutes. Add garlic and saute for 5 more minutes, taking care not to burn garlic.
Add the lamb mince, Worcestershire sauce, brandy, port and salt and pepper. Saute until lamb is cooked through, stirring frequently. Add peas to frypan and stir.
In a small bowl, whisk together water or red wine and 1/4 cup flour. Add to lamb mixture. Simmer for 5 minutes, stirring frequently.
Spread lamb mixture into greased casserole dish. Cover with circles of scone dough, letting circles just meet at the edges but leaving room for steam to escape. Brush the top with milk, then sprinkle with Parmesan cheese.
Bake in preheated oven for 25 to 30 minutes or until scones are golden brown.