Soup Heaven

Lamb Stew with Dumplings

Lamb Stew with Dumplings

 Prep.Time: 20 mins
 Cook.Time: 2½-3½ hrs
 Difficulty: Easy
 Serves: 6-8


 4-5Ltr/1 gallon
  Saucepan with Lid
  (vented if you have one)
 Sharp Knife
 Chopping Board
 Wooden Spoon


 500g/1.1lb Lamb
 3 Red Onions
 3 Cooking Onions
 3-4 Cloves Garlic
 4 Large Carrots
 1 Large Parsnip
 1 Small Swede
 250g/10oz Mushrooms
 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
 Black Pepper

 100g/4oz Self raising Flour
 50g/2oz Shredded Suet
 A few Tbsp Water


Peel 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.
Stir well.
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.
Stir occasionally.
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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