Lamb Casserole with Dumplings

Name: Lamb Casserole with Dumplings
Total time: 10800 s
Yield: 8-10 servings
Cuisine: British
Ingredients: 1 kg boneless lamb shoulder, diced; 2 leeks, sliced; 3 carrots, peeled and sliced; 3 celery stalks, sliced; 2 onions, peeled and sliced; 2 garlic cloves; 1 oxo cube; 1/2 tsp garlic powder; 1/2 tsp paprika; 650 ml stock (I use 2 Knorr Chicken stock pots); 45 g butter, diced (plus extra for glazing); 150 g self-raising flour; 1 egg; 4 tbsp fresh parsley and chives, finely chopped; 75 ml milk

Katie Davies @katiehomecook

Wales, UK

Lamb has to be my favourite meat and this slow-cooked casserole is a delicious but hassle-free way of cooking it, perfect for a cold evening supper.

Katie Davies @katiehomecook

Wales, UK

Lamb has to be my favourite meat and this slow-cooked casserole is a delicious but hassle-free way of cooking it, perfect for a cold evening supper.

Saved

Ingredients

3 hours

8-10 servings

1 kgboneless lamb shoulder, diced
2leeks, sliced
3carrots, peeled and sliced
3celery stalks, sliced
2onions, peeled and sliced
2garlic cloves
1oxo cube
1/2 tspgarlic powder
1/2 tsppaprika
650 mlstock (I use 2 Knorr Chicken stock pots)
For the dumplings:
45 gbutter, diced (plus extra for glazing)
150 gself-raising flour
1egg
4 tbspfresh parsley and chives, finely chopped
75 mlmilk

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Steps

3 hours

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.

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Katie Davies @katiehomecook

on August 20, 2020 21:32

Wales, UK

I am a passionate home cook with a flair for flavor.I was lucky enough to take part in BBC One's Britain's Best Home Cook, with Mary Berry.As a busy working mother with 4 young children, I strive to create recipes which are easy, tasty and nutritious but recipes which won't keep slaving away in the kitchen all day!Keep cooking FUN!If you do make any of my recipes I would absolutely love to see your results, and please get in touch if you have any questions or you would just like to say hi!Find more on www.katiehomecook.com