Lamb Casserole with Dumplings
Lamb Casserole with Dumplings

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, lamb casserole with dumplings. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Lamb Casserole with Dumplings is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Lamb Casserole with Dumplings is something which I have loved my entire life.

We're going where no other leading meal kit company has. Find Deals on Lamb Stew in Groceries on Amazon. Put the flour in a medium bowl and season with salt and pepper. Add the butter and rub together with your fingers to make rough crumbs.

To get started with this recipe, we have to first prepare a few ingredients. You can cook lamb casserole with dumplings using 16 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Lamb Casserole with Dumplings:
  1. Take 1 kg boneless lamb shoulder, diced
  2. Prepare 2 leeks, sliced
  3. Prepare 3 carrots, peeled and sliced
  4. Take 3 celery stalks, sliced
  5. Get 2 onions, peeled and sliced
  6. Make ready 2 garlic cloves
  7. Prepare 1 oxo cube
  8. Prepare 1/2 tsp garlic powder
  9. Get 1/2 tsp paprika
  10. Make ready 650 ml stock (I use 2 Knorr Chicken stock pots)
  11. Make ready For the dumplings:
  12. Get 45 g butter, diced (plus extra for glazing)
  13. Get 150 g self-raising flour
  14. Get 1 egg
  15. Take 4 tbsp fresh parsley and chives, finely chopped
  16. Take 75 ml milk

Add the diced veggies and garlic. Lamb Casserole with Dumplings Katie Davies Wales, UK. Lightly dust lamb in seasoned flour. Heat remaining oil in same pan.

Steps to make Lamb Casserole with Dumplings:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Return the dish to the oven. Cook, uncovered, for about 20 minutes or until the dumplings are browned and cooked through.

Lightly dust lamb in seasoned flour. Heat remaining oil in same pan. Return bacon mixture to dish with lamb. Heat the oil in a large stock pot or stew pan. This slow-cooked lamb one-pot is made with lamb shoulder, red wine and root vegetables, to impart extra sweetness.

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