Lamb Stew with Dumplings
This recipe is a family winter warmer which is great with crusty bread. Its made on a budget and packed full of great flavours. My mum used to make it when I was a kid in New Zealand and I still make it today. It's an absolute winner with the blokes who always want second helpings - I usually double the recipe without any drama."Great way to do a stew I'm quite new to cooking and before doing a stew I would put everything in a pot and cook for 2 hours. This ways so much better then mine thank you x" - Stevewoodley64
Yield: 4 Servings Ready in 2 hours
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Verified by CSmith508
Lamb Stew with Dumplings Preparation
Place meat in a medium pan and cover with the water - you may need to add more water to cover meat. Bring to boil and cook on medium heat for about 40 minutes until tender and the meat is falling from the bone. Turn heat off and allow to cool slightly before skimming fat. Remove meat and pull from bone. Chop meat into bite size pieces, discarding the fat.
Add meat back into water along with carrots, potatoes, onions, salt, pepper, bay leaf, tomato sauce and parsley. Bring to boil and reduce to a simmer for about 10 minutes. Blend your 2 tablespoons of flour with a little water and add to pan. Stir until stew thickens. Drop spoonfulls of dumping mixture into stew. Cover and cook on a medium heat for about 15 - 20 minutes, stirring the bottom occasionally to prevent sticking.
To make the dumplings:
Sift flour and salt. Rub in butter, stir in parsley. Add milk and stir quickly to make a soft sticky dough.
Serve with hot crusty bread.
You can cook and chop the meat a day or so ahead if you're short on time and then just heat through when ready, and add remaining ingredients.
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