In a medium dutch oven, add the bacon pcs and about 1/2 cup water and let the bacon cook on medium heat. 

when the water dries out, the bacon will start to crisp up and leave a lot of fat in the pot.

Take the bacon out when crisp. To the remaining fat , add the lamb in small  batches and sear.

Once the lamb is seared, remove to a plate to keep aside. 

Add shallots and cook until pale, then add the mushrooms and carrots and degalze with the wine, making sure you get all the little bits from the botton of the pan.

Add the thyme, urfa chillies, cloves, garlic and salt.

Add in the meat and bacon back in

Add the stock/ water and cover and cook for 1.5 hours on low heat or until meat is tender. Make sure to stir the pot once a while and check for liquid. Add more water if needed.

once the lamb is cooked, heat the oven to 375F

Combine dry ingredients and sift.  

Incorporate butter to pea sized pieces into the flour rubbing with fingers.

Add the buttermilk to make a moist dough and mix with a fork. But do not overmix it  

Roll out on a lightly floured surface to about 1 in thick, then cut into rounds using a cookie cutter. Re-roll the trimmings, then cut out more rounds until the dough is used up.

Arrange the circles of dough, overlapping, on top of the lamb in the dutch oven, or you could at this point put the stew in a rectangle baking dish to get more biscuits on top which is what I did.

Bake for 20 minutes or until nicely browned on top.