Lamb Breast Stew & Dumplings
Ingredients
- for the stew
- 1 tbsp beef dripping or veg oil
- 500g lamb breast cut into bite size pieces
- 1 large onion finely sliced
- 3 tbsp plain flour
- 1.2l lamb or beef stock
- 600g carrots peeled and sliced (approx 1cm wide)
- 1kg peeled potatoes and cut into bite size pieces
- salt and pepper to taste
- for the dumplings (makes 8)
- 200g plain flour
- 100g suet
- 8-10 tbsp cold water
- pinch of salt
Preparation
Add the dripping or oil to a hot large pan and throw in the onions, lamb and a pinch of salt and brown for around 8 minutes stirring regularly
Add the flour and stir continuously for a few minutes
Add the stock to the pan to deglaze it, make sure you scrape any bits from the bottom of the pan, you might have to take it off the heat for a couple of minutes to do that, then put it back on
Reduce the heat to medium low for a low simmer and loosely cover for 2 hours
Stir in the carrots and bring back up to a light simmer for 15 minutes, then add the potatoes and bring back up to a light simmer again for another 15 mins
While that’s cooking make your dumplings, put the dry ingredients in a mixing bowl, stir and then slowly add the water bit by bit, mixing gently with a fork to bring the mixture together, then split into 8 dumplings using a spoon
When the 15 minutes are up, season the stew to taste and gently place the dumplings on the top of the stew
Cover and bring up to a medium simmer for 15-20 mins