Lamb Stew and Dumplings
Perfect for those cold winter nights!
Difficulty and servings
Serves 4
Preparation and cooking times
- Heat the oil in a large stock pot or stew pan. Add the lamb and brown all sides
- Add the onion and leeks. Once softened add the vegetables, pearl barley, garlic, herbs and the stock
- Bring to the boil then turn down and leave to simmer with the lid on for around 2 1/2 to 3 hours until meat is 'melt in mouth!' and barley is soft (taste to your liking)
- To Make the DUMPLINGS
- Mix the flour and suet and season to taste
- Add water to bind without making the mix too wet but enough to make into balls
- Divide into 8 - 12 dumplings (depending on how big you like them!) and roll into balls with floured hands
- Add to the stew for the last twenty minutes leaving the lid off the pan so they can rise without being restricted. The residue of flour should thicken the gravy of the stew
- Serve in large bowls with fresh crusty bread to soak up the delicious gravy.
- TOP TIP; If you do not want dumplings then thicken the stew with gravy granules or a roux of flour and butter and serve.
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http://www.bbcgoodfood.com/recipes/31600/
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Ingredients
- 4-8 pieces of neck of lamb, depending on size
- oil to brown lamb
- 2 onions cut into chunks
- 2 leeks, peeled and cut into large chunks
- 2 carrots washed and cut into large chunks
- 1 turnip, peeled and cut into large chunks
- 1 parsnip or two small ones, peeled and cut into large chunks
- 1 swede, peeled and cut into large chunks
- 4 large potatoes, peeled and quartered
- 2 garlic cloves, chopped
- 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.
- Ingredients
- 250 g self raising flour
- 125 g shredded beef suet
- Salt and pepper to season
- Water to bind
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Difficulty and servings
Serves 4
Preparation and cooking times
Ingredients
- 4-8 pieces of neck of lamb, depending on size
- oil to brown lamb
- 2 onions cut into chunks
- 2 leeks, peeled and cut into large chunks
- 2 carrots washed and cut into large chunks
- 1 turnip, peeled and cut into large chunks
- 1 parsnip or two small ones, peeled and cut into large chunks
- 1 swede, peeled and cut into large chunks
- 4 large potatoes, peeled and quartered
- 2 garlic cloves, chopped
- 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.
- Ingredients
- 250 g self raising flour
- 125 g shredded beef suet
- Salt and pepper to season
- Water to bind
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08 April 2012
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12 June 2012
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12 June 2012
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17 October 2012
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