How to make it

  • Preheat a fan-forced oven to 165°C.
  • Heat a large heavy-based saucepan or enamelled castiron casserole over high heat, then add the oil.
  • Working in batches, brown the lamb for 6–8 minutes, stirring until it is well browned on all sides, then remove and set aside.
  • Brown the carrot, onion and garlic for 3–4 minutes, then add the thyme and bay leaves.
  • Return the meat to the pan.
  • Add the tomato paste and stir to combine, then stir in the tomato and veal stock.
  • Bring to the boil and season with salt and pepper.
  • Pop on a lid and cook in the oven for 2 hours or until the meat is tender.
  • Remove from the oven, remove the thyme and bring the stew back to a gentle simmer over low heat while you make the dumplings.
  • For the dumplings, mix the flour, suet mix and salt in a large bowl.
  • Make a well in the centre, then pour in the water and mix gently by hand; add extra flour if needed for the mixture to just come together.
  • Form into 2 cm balls and drop them onto the surface of the bubbling stew.
  • Pop on the lid and simmer for 6–8 minutes.
  • Turn off the heat and leave covered for 2 minutes.
  • Sprinkle the lemon zest and parsley over the stew and serve at once with the dumplings.

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