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Lamb stew with dumplings. Came out so tasty, toddler loved it too! Perfect warming family meal for this time of the year. I’ll share the recipe incase anyone wants to try and make this.
For the lamb stew:
Oil
900g lamb shoulder, cut into pieces
300ml red wine
Knob or butter
1 onion, chopped
2 carrots, chopped
2 celery sticks, chopped
3 tablespoons plain flour
4 garlic cloves, chopped
2 tablespoons tomato puree
2 parsnips, chopped
500ml chicken stock
2 tablespoons worcestershire sauce
4 fresh thyme sprigs
2 bay leaves
Salt and pepper to taste
For the dumplings:
150g self raising flour
115g plain/Greek yoghurt
1 tablespoon mustard
Handful chopped parsley
Salt and pepper to taste
Lamb Stew With Dumplings
Method:
Fry lamb off in hot oil in batches until browned and add to slow cooker. Deglaze pan with red wine and add to slow cooker. Melt butter and oil then add onions and garlic, fry for a few minutes. Add the rest of the vegetables and season. Fry covered for 5 mins. Add tomato puree and flour, stir through. Add stock, bay leaves, thyme and Worcestershire sauce. Mix and transfer to slow cooker. Stir all together and cook on low for 8hrs.
1hr before the lamb finishes cooking, make the dumplings. Mix together all the dumpling ingredients and kneed to form a dough. Divide into 12 balls and arrange on top of slow cooker stew. Cook for 1hr. If you want a brown finish to the dumplings then place the slow cooker ceramic dish into a 200 degrees Celsius preheated oven for 10-15 minutes.
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