Lamb one-pot with herby dumplings
- January 2020
- Serves 6
- Hands-on time 30 min, oven time 3 hours
This slow-cooked lamb one-pot is made with lamb shoulder, red wine and root vegetables, to impart extra sweetness. It’s ever so good as it is, but the herby fluffy dumplings on top make it that extra bit special.
- 17.9g (7.1g saturated)
- 37.2g (9.3g sugars)
- 1½ tbsp vegetable oil, plus an extra splash
- 900g-1kg boneless British lamb shoulder, cut into 3cm chunks
- 300ml red wine
- Knob of butter
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery sticks, chopped
- 2 parsnips, chopped
- 4 garlic cloves, chopped
- 2 tbsp tomato purée
- 3 tbsp plain flour
- 500ml chicken stock
- 2 tbsp Worcestershire sauce
- 4 fresh thyme sprigs
- 2 bay leaves
For the dumplings
- 150g self-raising flour
- 115g natural yogurt
- 1 tbsp English mustard
- Handful chopped fresh flatleaf parsley, plus extra to serve
You’ll also need …
- Large casserole with a lid; compostable non-stick baking paper
- Heat the oven to 150°C/130°C fan/gas 2. Heat a splash of oil in a large frying pan and brown the lamb in 2 batches, setting aside on a plate as you go. Use a glug of the red wine to deglaze the pan, scraping up any tasty bits from the base. Save this to return to the casserole later.
- Heat the 1½ tbsp oil and the butter in the casserole. Add the chopped veg and garlic. Season with salt and pepper, then cook over a low heat, covered, for
10 minutes until the vegetables have softened.
- Remove the lid and stir in the tomato purée, cook for 1 minute, then stir in the flour and cook for 1-2 minutes more. Add the browned lamb, then pour in the reserved pan juices, the rest of the red wine, the stock, Worcestershire sauce, thyme and bay. Bring to a simmer.
- Wet a sheet of baking paper, scrunch it up, open it out again and place over the casserole (the baking paper minimises evaporation/condensation, and keeps the temperature steady in a low oven for even cooking). Put the lid back on, then cook in the oven for 2 hours.
- Remove the casserole from the oven, remove the baking paper, stir well, then cook uncovered for a further 45 minutes until the meat is tender and the sauce is rich.
- Meanwhile, mix all the dumpling ingredients, plus salt and pepper to taste, in a mixing bowl to make a sticky dough. Turn the oven up to 190°C/ 170°C fan/gas 5, then roll the dough into 10-12 equal balls.
- Arrange the balls on the top of the stew, then return to the oven for 15-20 minutes until the dumplings are risen and golden. Sprinkle with parsley to serve.
The stew will keep for up to 3 days in an airtight container in the fridge, or in the freezer for up to 3 months (without the dumplings). Defrost in the fridge overnight, then reheat in the oven until piping hot. Make the dumplings fresh
and cook as in the recipe.
Open a bottle of northern Spain’s rioja – preferably a reserva.
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