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Gary’s Mums Lamb Stew with Dumplings
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| Ingredients | |
| 1kg | boneless lamb shoulder, cut into 4-5cm chunks |
| 40ml | olive oil |
| 2 | carrots, peeled, cut into large chunks |
| 2 | onions, peeled and cut into large chunks |
| 2 tablespoons | tomato paste |
| 2 sprigs | thyme |
| 3 | fresh bay leaves |
| 3 | Parsley stalks |
| 8 | tomatoes, blanched, peeled, seeded and quartered or I used 2 tins of tomatoes |
| 1-1.5L | veal stock, I used chicken probably don't even need a litre of it |
| Finely grated zest of 1 | lemon |
| 2 tablespoons | coarsely chopped flat leaf parsley |
| Dumplings | |
| 200g | sr flour |
| 100g | butter |
| Salt | |
| pepper | |
Method
1. Season lamb with salt and pepper. Heat a large heavy based frying pan over high heat and add half the oil. Working in batches, brown the lamb for 6-8 minutes stirring to ensure it is well browned on all sides, remove and set aside. Remove meat, pour off fat and deglaze the pan with a little of the stock.
2. Add remaining oil to a pressure cooker over medium heat and brown the carrot and onion for 3-4 minutes, add tomato paste, and cook out for 2-3 minutes. Add thyme and bay leaves, parsley stalks, deglazed juices, lamb, tomatoes and remaining stock. Bring to the boil, cover with a lid and bring up to pressure, cook for 35-40 minutes.
3. Allow to cool slightly, release lid, pour liquid through a sieve into a large wide saucepan and simmer to reduce.
4. For dumplings
Place flour in bowl and then grate butter into it.season Rub together to resemble bread crumbs and add water to form a dough. Roll into about 12-16 balls and place in sauce . Cover with lid and simmer for 8-10 minutes. To serve, sprinkle with lemon zest and parsley.
Recipe uploaded with Shop'NCook for iPhone.
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