Lamb StewPrep.Time: 20 mins
Cook.Time: 2½-3½ hrs
Saucepan with Lid
(vented if you have one)
3 Red Onions
3 Cooking Onions
3-4 Cloves Garlic
4 Large Carrots
1 Large Parsnip
1 Small Swede
2 Tins Chopped Tomatoes
4 Tbsp Green Lentils
2-3 Tbsp Tomato Puree
4 Lamb Stock Cubes
1Ltr/1¾ pt Hot Water
2 Tbsp Olive Oil
1 tsp Mixed Herbs
1 tsp Thyme
1 tsp Paprika
100g/4oz Self raising Flour
50g/2oz Shredded Suet
A few Tbsp Water
MethodPeel and slice the onions and fry over a medium heat in olive oil, until soft.
Finely chop the garlic and add to the onions.
Cut the lamb into 1" cubes, add to the pan and browned.
Peel the carrots and cut in half lengthways then slice into half-moons and add to the pan.
Do the same with the parsnips.
Peel the swede and cut into small cubes and add.
Pour in tinned tomatoes and hot water.
Crumble in stock cubes and add lentils, paprika, and herbs.
Mix in tomato puree and a good amount of pepper.
Bring to the boil then reduce the heat, put the lid on, and allow to simmer for 2-2½ hours.
Peel and halve the mushrooms and stir into stew.
To make dumplings mix flour and suet with a few tablespoons of water to make a firm, pliable dough.
Divide into 12 and roll softly into balls with floured hands.
Add the dumplings to stew and cover with lid (turning heat up slightly).
The dumplings take about 20-25 minutes.
Serve in bowls with crusty bread.
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