Go Back

Lamb stew and herby dumplings

Janine
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Course Main Course
Servings 8

Ingredients
  

Lamb Stew

  • 1 Tbsp Ghee
  • 4 Stems Fresh thyme
  • 2 Stems Fresh rosemary
  • 2 Tsp Cumin seeds
  • 1 Half Onion
  • 500 Grams Diced lamb
  • 1 Tsp Whole peppercorn
  • 3 Cloves
  • 2 Cardamom
  • 1 Star anise
  • 2 Liter Boiling water
  • 1/4 Cup Vegetable oil
  • 5 Chopped carrots
  • 3 Chopped celery
  • 10 Shallots
  • 1/2 Tube Tomato paste
  • 1 Red wine stock
  • 2 Vegetable stock
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp Cornflower
  • 2 Bay leaves

Dumplings

  • 300 Grams Self-raising flour
  • 2 Tbsp Baking powder
  • 70 Grams Chopped Butter
  • 100 Grams Beef or vegetable suet
  • 180 Ml Full fat milk / cream or water
  • 1 Large Eggs
  • 1 Tsp Sea Salt
  • 1 Tsp Chicken seasoning
  • 1 Tbsp Italian herbs
  • 2 Tsp Sweet paprika
  • 2 Tsp Garlic powder

Instructions
 

Lamb Stew

  • In a pressure cooker star by adding your ghee followed by thyme, rosemary,half chopped onion and cumin seeds and toast for 3 minutes on medium heat.
  • Once the toasted aroma starts to come through add your diced lamb and brown the meat for few minutes on high heat. Add your boiling water and pressure cook for 30 minutes.
  • In the meantime add vegetable oil to a large frying pan and cook your chopped carrots, celery and shallots for 5 minutes. Add the tomato paste, vegetable stock, red wine stock and Worcestershire sauce and mix until everything is combined. Cook for 5 minutes until the onion and celery has started to soften.
  • When the lamb has finished cooking drain everything out making sure to keep 1 liter of the lamb broth to the side. Add the cornflower in and mix.
  • Add the lamb with the vegetables mix then pour in the broth followed by 2 bay leaves. Cook for 30 to 45 minutes on low to medium heat until the sauce has thickened.

Herby Dumplings

  • While your stew is simmering start by adding your flour, baking powder and your chopped cold butter in a mixing bowl mix it on a low speed until you achieve a crumbly texture. You can also do this by hand if you do not have a stand mixer and that’s by rubbing the flour and butter together between your fingers until you achieve a crumbly texture.
  • Add your beef or vegetable suet followed by your chicken seasoning and the remaining spices and herbs.
    Add the eggs and milk/cream or water and mix until it all come together in the form of a dough. Cover it and let it rest for 10 minutes.
  • Spoon the dough on top of your stew just be aware that the dumplings Will double up in size. Cover the pan with a lid and let it steam for 20 to 25 minutes on a medium heat until your dumplings are fully cooked. The dumplings should be fluffy and light.
  • Remove the lid and allow yours to to cool down for 15 to 20 minutes before serving. Enjoy : )