LAMB STEW AND DUMPLINGS

Lamb Stew and Dumplings image

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.