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Lamb Stew and Dumplings


  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Dry fry the lamb in a saucepan until brown on all sides. Add the onion and continue to fry for 2-3 minutes.
  2. Add the vegetables and first lot of water, cover the pan, bring to the boil and simmer for about 1 hour or until the lamb is tender.
  3. Mix the gravy mix with a little cold water to form a smooth paste, add to the stew and stir until thickened. Transfer to an ovenproof casserole dish and place in the oven for 1 hour and 30 minutes.
  4. Place the suet mix in a bowl fitted with dough hooks. Add the second lot of water and mix to give a soft dough. Roll into small dumplings.
  5. Place the dumplings on the surface of the stew, cover and cook for the last 10 minutes of cooking time.