Hearty Lamb Stew & Dumplings
Ingredients
- For the stew
- 1 tbsp butter
- 1 heaped tbsp plain flour
- 750g bone in stewing lamb or 400-500g lamb chunks
- 1 medium onion finely chopped
- 500g carrots peeled and chunky chopped
- 900g potatoes peeled and chunky chopped
- 4 cups beef stock
- Salt and black pepper
- For the dumplings
- To make 4
- 150g self raising flour
- 75g suet
- Pinch of salt and pepper
- 7 tbsp cold water
Preparation
Toss the lamb pieces in a bowl with the flour and a good pinch of salt and pepper
Heat your stew pot on the hob on a medium high heat, add the butter, and the lamb pieces and brown them for five mins, turning once. Add the onion and sauté off with the lamb for a few mins. Deglaze the pan with the stock, cover and simmer for 70 mins
Add the carrots, and cover for another ten mins, then add the potatoes, bring back up to a simmer, cover and cook for 15 mins
While the potatoes are cooking, make up your dumpling mix. Put the flour, suet, salt and pepper on a mixing bowl and mix together. Add the water a bit at a time and bring the mixture together in a ball. Divide into 4
Back to the stew, give it a good stir to make sure the potatoes are cooking evenly. Season to taste and then place the dumplings on the top of the stew, leaving a space between each. Cover and simmer for 15-20 mins until the dumplings have fluffed up nicely. Turn off the heat, leave covered and rest for 5 mins before serving