Lamb Stew with Herby Dumplings
A warming one pot lamb casserole, with red wine, root vegetables and fluffy herb dumplings
Try this recipe using diced beef and our Beef Casserole seasoning. You can cook this casserole in the slow cooker for 3-4 hours on high/6-8 hours on low
Cooking Method
- Heat the oven to 170°C/150°C fan oven/gas 3
- Brown the lamb in a hot pan with a splash of oil
- In the same pan, add the onion, carrot, celery and parsnip and proceed to soften
- Stir in the tomato purée and cook for a couple of minutes. Then add the wine, water and Worcestershire sauce before bringing to the boil
- Add the Puréety Lamb Casserole seasoning, transfer into a casserole dish with a lid and place in the oven for 2 hours stirring occasionally (Add more water if needed)
- Meanwhile, mix all the dumpling ingredients (flour/yoghurt/mustard/salt & pepper/herbs, save some for garnish) and split into 8- 10 dumplings
- Turn the oven up to 190c/170c fan oven/gas 5
- When the stew is ready, arrange the dumplings in the casserole dish and cook in the oven for 20-30 minutes or until they are risen and golden
Ingredients
- 500g Diced Lamb
- 150g White Onion , Diced
- 100g Carrot , Diced
- 100g Parsnip , Diced
- 60g Celery , Diced
- 2tbsp Tomato Puree
- 2tbsp Worcestershire Sauce
- 200ml Red Wine
- 150g Self Raising Flour
- 115g Natural Yoghurt
- 1tbsp English Mustard
- 1tbsp Parsley , Chopped
- 150ml Water
- Salt & Pepper
- 5g Thyme
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