Lamb Stew with dumplings
In this Lamb stew, chunks of deboned lamb are slowly braised with thyme, onion and vegetables. After a few hours, the meat becomes tender and coated in a rich, deeply flavoured gravy.
But why stop at tender and rich?
Adding fluffy dumplings makes this stew ridiculously comforting. If you’re watching your carb intake, simply skip the dumplings so you can enjoy the meat and broth – this stew offers you the best of b(r)oth, in one pot.
For a family of 6, I used 500g of deboned lamb.
INGREDIENTS & STEPS
In a large, heavy-based pot add:
- 3 tbsp butter
- 8 to 10 sprigs of fresh thyme
- 1 tsp whole black peppercorns
Allow this to braise on a medium heat, just until it emits a fragrant aroma.
Add 1 onion, cut into chunks.
To this add your meat, stirring well. Add 1 tsp of salt and cook on a low heat for 30 minutes. The lamb should now be tender.
Add in the following vegetables
2 large carrots, cut into chunks
A large handful of celery, chopped
8 to 10 stems of leeks, chopped into 2cm chunks
If you have cabbage and green beans, add in a large handful of this too.
INGREDIENTS & STEPS
- Allow the vegetable to cook on low for 15 minutes. Add 2 tbsp chicken or vegetable stock powder, or vegetable soup powder. Either are necessary, as it adds flavour.
- Top up with 2 liters of water and allow to cook for 30 minutes, while the vegetable and meat continue to soften. At this stage, you can taste for salt and add accordingly.
- After 30 minutes, add 2 potatoes cut into 2cm cubes. The potatoes should cook but still retain their shape.
- Once they have softened, it’s time to prepare and add the dumplings.
- 1 cup flour
- 1 tsp baking powder
- Half a tsp salt
- 2 tbsp butter
- Half a cup of milk
Sift the dry ingredients and rub in the butter. Add the milk. Shape into small balls. Gently place into the bubbling stew. Simmer for 10 minutes, making sure that the lid is on. Cook for 10 minutes while the dumplings fluff up.
Please do not add chilli or alter this recipe in any way. The meat flavours the liquid. For me, there’s nothing more satisfying that fluffy dumplings