Lamb Stew and Dumplings

Cooking Time
90

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