Lamb Stew and Dumplings

Cooking Time
90 Minutes
Portions
10

Ingredients

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  • g lamb, diced
  • g onion, peeled and chopped
  • g carrot and swede, peeled and chopped
  • g potatoes, peeled and diced
  • ml cold water
  • g Country Range Gravy Mix
  • g Country Range Suet Pastry Mix
  • ml cold water

  • 1

    Step 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

    Step 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

    Step 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

    Step 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

    Step 5

    Place the dumplings on the surface of the stew, cover and cook for the last 10 minutes of cooking time.

Ingredients

  • 600 g lamb, diced
  • 225 g onion, peeled and chopped
  • 325 g carrot and swede, peeled and chopped
  • 450 g potatoes, peeled and diced
  • 550 ml cold water
  • 75 g Country Range Gravy Mix
  • 450 g Country Range Suet Pastry Mix
  • 225 ml cold water