LAMB STEW AND DUMPLINGS
Perfect for those cold winter nights!
Provided by samwillis01
Time 3h20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love