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The ingredients needed to prepare Lamb Casserole with Dumplings:
- Prepare 1 kg boneless lamb shoulder, diced
- Use 2 leeks, sliced
- Provide 3 carrots, peeled and sliced
- Use 3 celery stalks, sliced
- Take 2 onions, peeled and sliced
- Provide 2 garlic cloves
- Take 1 oxo cube
- Provide 1/2 tsp garlic powder
- Get 1/2 tsp paprika
- Get 650 ml stock (I use 2 Knorr Chicken stock pots)
- Prepare For the dumplings:
- Use 45 g butter, diced (plus extra for glazing)
- Provide 150 g self-raising flour
- Get 1 egg
- Prepare 4 tbsp fresh parsley and chives, finely chopped
- Prepare 75 ml milk
Steps to make Lamb Casserole with Dumplings:
- Preheat oven to 160°C/140°C fan. Heat 2 tbsp of rapeseed oil in a overproof casserole dish, over a medium high heat. Add the lamb and brown all over you may need to do this in 2 or 3 batches.
- Add the leek, carrot, celery, onion and garlic to the lamb, stir until combined. Add the Oxo, garlic powder and paprika, then the stock. Cover dish with a lid, then place in the oven and cook for 1¾ hours.
- When the lamb has been cooking for 1½ hours, make the dumplings. Place the flour in a medium bowl, add the butter and rub it into the flour. Lightly beat the egg then add with the herbs and milk into the centre of the flour. Bring together to make a soft and sticky dough.
- Remove the dish from the oven, stir the lamb well, season to taste. Drop rounded dessertspoons of the dumpling mixture on top of the lamb mixture about 2cm apart, then brush with a little more melted butter.
- Return the dish to the oven. Cook, uncovered, for about 20 minutes or until the dumplings are browned and cooked through.
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