Peppered Lamb Stew with Dumplings Recipe |
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You will need :- 1 oz. dripping 2 lb. neck of lamb 2 onions, sliced 3 carrots, sliced 2 turnips, sliced 1 tablespoon plain flour 1 pint water or stock 2 tablespoons Worcestershire sauce salt and pepper
Dumplings:- 4 oz. self-raising flour ¼ teaspoon salt 2 oz. shredded suet 1 small onion, grated 4 tablespoons cold water
Heat the dripping in a flameproof pan and fry the meat until brown. Remove. Add the onions to the fat and cook for 5 minutes. Add the carrots and turnips and cook for a further 3 minutes. Stir in the flour and cook until golden. Add the liquid and bring to the boil, stirring. Add the meat, sauce and seasoning. Cover and simmer for 1½ hours, or until tender. Add the dumplings for the last 20 minutes cooking time. To make these, mix together the flour, salt and suet and onion. Add water and mix to a soft dough. Shape into 8 balls.
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