Lamb Stew with Dumplings

Ready in 2 hours
2 review(s) averaging 4.5. 100% would make again

Top-ranked recipe named "Lamb Stew with Dumplings"

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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

Ingredients

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1 1/2 pound Lamb
2 pint Water
3 Carrot; diced
2 Onion; chopped
4 potatoes; diced
All purpose flour
Pepper
1 Bay leaf
1/2 cup Tomato sauce
1 tablespoons Parsley; chopped
2 tablespoons Flour
1 cup Self Rising Flour
1 teaspoon Butter
1/2 teaspoon Salt
1 tablespoon Parsley; chopped
1/2 cup Milk

Original recipe makes 4 Servings

Servings  

Preparation

To make:

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.

Notes

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.

Credits

Added on Award Medal
Verified by CSmith508
Calories Per Serving: 2005 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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 3 years ago
You can cook and chop the meat a day or so ahead if you're short on time and then just heat thourgh when ready and add remaining ingredients. [I posted this recipe.]
ross1jules 4 years ago
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