Lamb with Herb Dumplings Recipe

You will need.....       2 lb. lamb, boned and chopped

                               2 tablespoons seasoned flour

                               1 tablespoon oil

                               2 large onions

                               1 4 oz. packet frozen peas

                               3/4 pint water

Preparation Time      1 chicken stock cube

15 minutes                 1 lb. carrots, peeled and sliced

                               For the dumplings:                              

Cooking Time            4 oz. self-raising flour

1 hour 15 minutes       2 oz. suet

                               1 tablespoon mixed herbs

Oven setting             salt and pepper to taste

375ºF;  Gas Mark 5     little cold water

                            

Remove excess fat and chop the meat into medium-sized pieces. Roll in seasoned flour. Fry onion lightly taking care not to brown. Add meat and fry lightly for two minutes.

 

Dissolve chicken stock cube in 3/4 pint boiling water and add to onion and meat with the carrots. Turn into an oven-proof casserole. Cover and cook in a moderately hot oven for 1 hour.

 

To make dumplings, mix flour with suet, herbs and seasoning. Add sufficient cold water to make a stiff dough, form into balls. Stir peas into the meat, arrange the dumplings on top and return to the oven for a further 15 minutes. Serves 4.

 

Quick Tip

 

Dumplings can have other flavorings than herbs. Add grated orange or lemon rind for beef casseroles, a pinch of nutmeg and 1 tablespoon finely chopped onion for pork casseroles, and add 1 level teaspoon caraway seeds for tomato flavored veal casseroles.

 

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