Minted Lamb Casserole With Dumplings

To prepare the dumplings place the flour salt and baking soda in a small bowl. 1 2 pints of lamb or vegetable stock dependant on how much sauce you like general ruling is enough to cover the stew 100 g pearl barley 2 tablespoons of tomato paste 2 teaspoons of dried herbs salt and pepper to season dumplings a really tasty accompaniment to stews and curries. Just before the lamb has been cooking for 1 hours make the dumplings.

Olivia Luz

Season the lamb and dust with the flour. Transfer to a large ovenproof casserole and cook in oven for 1 1 1 2 hours until the meat is tender. Remove the casserole lid and add dumplings to the casserole. Add the meat a few pieces at a time and turn to coat. In a large skillet brown meat and shallots in oil in batches.

Add the butter and rub together with your fingers to make rough crumbs. Preheat the oven to 120c 250f gas. Ingredients 250 g self raising flour 125 g shredded beef suet. Take spoonfuls of the mixture and shape into rough balls. 2 tbsp olive oil 1 onion chopped 4 cloves garlic crushed 2 sticks celery sliced 2 carrots sliced chunky 800g diced lamb leg or shoulder 1 tbsp paprika 1 cup beef stock bottle red wine 400g tin diced tomatoes 2 stalks thyme salt and pepper.

Return the lamb to the pan along with the carrots potato rosemary and thyme. Meanwhile make the dumplings. Simmer gently for 45 minutes with the lid slightly off. Return the seared lamb to the pot along with the lamb ribs if using the carrots swede lamb stock and worcestershire sauce. Lamb casserole recipe with herb dumplings serves 4.

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In a small bowl mix together the ingredients for the dumplings with sufficient water to bind. In a large shallow dish combine the flour salt and pepper. Palce a heavy bottom casserole dish over a medium heat add the olive oil and butter then the lamb. Lamb stew with mint dumplings. 750g boneless shoulder of lamb leave fat on cut into 4cm cubes.

Put the flour in a medium bowl and season with salt and pepper. Make the dumplings by combining the suet with the flour parsley and water in a bowl to form a soft dough. Roll the dough out into a sausage approx 8 inches long and cut into pieces around 2cm. 500g diced lamb 2 cloves garlic 1 onion 4 carrots peeled and cut into chunks 400ml water 200g frozen peas 200g potatoes chopped 2 lamb stock cubes sea salt and pepper 2 tbsp mint sauce 1 heaped tbsp horseradish 2 tsp gravy granules packet mix of dumplings. 2 3 tbsp olive oil.

Cover and cook in the oven for 1 hours. Roll each piece into a ball and place them into the slow cooker after the 3 hours. Cover and cook in the oven for 1 hours. Put the flour in a medium bowl and season with salt and pepper. In a small bowl mix together the ingredients for the dumplings with sufficient water to bind.

Roll each piece into a ball and place them into the slow cooker after the 3 hours. Return the lamb to the pan along with the carrots potato rosemary and thyme. Add the butter and rub together with your fingers to make rough crumbs. Season the lamb and dust with the flour.