Name: Lamb Stew and Dumplings
Total time: 3 h 20 min
Yield: Serves 4
Cuisine: British

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

Method

step 1
Heat the oil in a large stock pot or stew pan. Add the lamb and brown all sides
step 2
Add the onion and leeks. Once softened add the vegetables, pearl barley, garlic, herbs and the stock
step 3
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)
step 4
To Make the DUMPLINGS
step 5
Mix the flour and suet and season to taste
step 6
Add water to bind without making the mix too wet but enough to make into balls
step 7
Divide into 8 - 12 dumplings (depending on how big you like them!) and roll into balls with floured hands
step 8
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
step 9
Serve in large bowls with fresh crusty bread to soak up the delicious gravy.
step 10
TOP TIP;
step 11
If you do not want dumplings then thicken the stew with gravy granules or a roux of flour and butter and serve.

Lamb Stew and Dumplings