Saturday, March 7, 2015

Recipe: Lamb Stew with Dumplings

Nothing schmancy, no poshly written menu style recipe, a "does what it says on the tin" sort of dish (or not I suppose, as it's made completely from scratch!)- a really simple, warming, delicious slow cooked lamb stew, with some home-made old fashioned suet dumplings on top. I'm sure many of you will have similar dishes cooked by your mothers or grandmothers- a very homely meal. If you prefer your dumplings being golden/biscuity rather than steamed, preheat your oven to 180C, and put the casserole dish without a lid in there for the same 25 minutes you would normally steam them on the hob.

Lamb Stew with Dumplings (serves 3/4)

1 tbsp butter
1 large leek, chopped
500g lean diced lamb
2 garlic cloves, finely chopped
1 large carrot, peeled and diced
¼ a celeriac, peeled and diced
800ml beef or lamb stock
Salt and pepper to taste

140g self-raising flour
70g beef suet
100ml water (maybe less, maybe more- use your own judgement)
¼ tsp salt
½ tsp mixed herbs
Black pepper

1) In a large casserole pot (with a lid), fry the leek, lamb and garlic in the butter for 15 minutes, stirring often. Add the carrot, celeriac and stock, cover, and cook on a medium heat for 2 hours.
2) In a mixing bowl, mix the self raising flour, suet, salt, mixed herbs and black pepper. Gradually add water until you have a firm but sticky dough consistency.
3) 25 minutes prior to the stew being ready, season the stew to taste, and shape and drop the dumplings (Should make about 5 or 6 large dumplings) on top of the stew. Place the lid back on- and do not lift until the time is up! You need the steam to stay in there to cook the dumplings!!
4) Once the time is up, remove the lid, ladle the stew into bowls, giving 1 or 2 dumplings per person.

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