How to Prepare Perfect mummyzena lamb stew and dumplings

mummyzena lamb stew and dumplings. In a pan pour in the coconut milk. Make this lamb casserole recipe topped with herby dumplings for a traditional British dinner. See more Lamb recipes at Tesco Real Food.

Slow Cooker Lamb Stew with Herb Dumplings. Twenty minutes before the end of cooking time, taste the stew and adjust the seasoning if necessary. Drop the dumplings onto the stew, spacing them evenly apart. You can cook mummyzena lamb stew and dumplings using 21 ingredients and 8 steps. Here is how you achieve that.

Ingredients of mummyzena lamb stew and dumplings

1. Prepare of stew.
2. It's 700 grams of lamb chunks.
3. It's 2 tbsp of oil.
4. Prepare 1 of onion, finely diced.
5. It's 2 clove of garlic, grated.
6. Prepare 1 of swede, diced.
7. Prepare 4 of potatoes diced.
8. Prepare 4 of carrots, diced.
9. Prepare 1 tbsp of tomato puree.
10. Prepare 5 tbsp of plain flour.
11. Prepare 1 tsp of sugar.
12. You need 2 tsp of wholegrain mustard.
13. Prepare 1 1/3 liter of beef stock.
14. Prepare 1 of salt and pepper.
15. You need of dumplings.
16. Prepare 200 grams of suet.
17. You need 400 grams of plain flour.
18. It's 1 tsp of black pepper.
19. It's 1/2 tsp of salt.
20. You need 2 tsp of dried herbs.
21. Prepare 1 of enough water to make a dough.

Spoon the stew and dumplings into shallow bowls to serve. Top tip for making Lamb stew with dumplings. Lamb rump or chump chops have been used in this recipe for speed, but if you prefer you could buy shoulder steaks or lamb fillet and slice or dice it before frying. Lamb Stew with Dumplings recipe: This recipe is a family winter warmer which is great with crusty bread.

mummyzena lamb stew and dumplings step by step

1. in a pan brown the lamb..
2. add the oil, onion, garlic and vegetables and fry for 3 mins. stir continuously..
3. add the tomato puree and stir in. then add the flour and while stirring cook for 2 mins..
4. stir in 100ml stock, once the stock has been absorbed, add another 300ml stock and stir in. once most of the liquid has been absorbed stir in the rest of the stock..
5. add the sugar, mustard and seasoning and stir in. cover the pan and leave to simmer for at least 2.5hrs..
6. for the dumplings. in a large bowl put in all the dry ingredients and mix together with a fork. slowly add water to form a dough, it should be firm not wet and sticky..
7. form into loose balls, being sure not to handle the dough to much. ideally these are made close to serving as they only need 30mins to cook to keep them light and fluffy..
8. to cook the dumplings, add the balls to the stew 30mins before serving. be sure to cover the pan again and do not lift the lid until you serve..

Its made on a budget and packed full of great flavours. My mum used to make it when I was a kid in New Zealand and I still make it today. It's an absolute winner with the blokes who always want. This lamb stew is made with lean lamb cubes, carrots and potatoes, and easy biscuit mix parsley dumplings. Mix dumpling ingredients with a fork until well moistened, but do not overmix.

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