Beat the January blues with this healthy and comforting lamb stew with tasty homemade dumplings.
Serves 4
Ingredients
600g lamb neck fillet diced into pieces
2 tbsp plain flour
2 small onions peeled and cut into six
2 large carrots peeled and cut into 1 pieces
3 cloves garlic crushed
1 tsp ground cinnamon
1 tsp dried oregano
1 tbsp fresh rosemary, chopped
150ml white wine
500ml carton tomato passata
1 tbsp tomato puree
600ml lamb stock
200g baby courgettes, cut into 1 slices
For the rosemary dumplings:
250g self-raising flour
125g beef suet
150ml cold water
1 tbsp fresh rosemary very finely chopped
A good pinch of salt
Method
1. Flour the lamb then brown in a large oven proof casserole pan until golden. You may need to do this in batches so you don't overcrowd the pan. Add in the onion, carrots, garlic, oregano, rosemary and cinnamon then continue to cook for a few minutes before pouring in the wine and
reducing by half.
2. Add in the passata, tomato puree and enough stock to just cover. Bring to a simmer, then reduce the heat to its lowest setting before covering with a lid and cooking for 2 hours.
3. Meanwhile, make the dumplings by mixing together the flour, suet, salt and rosemary. Add the water in a little at a time - you will need enough water to bind the dumplings but you dont want it too wet. Make eight dumplings.
4. Remove the lid and stir through the courgettes, then place the dumplings on top of the stew. Place uncovered in a preheated oven set at 180C / 160C fan for 30 minutes. Serve with some buttered greens.