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Tuesday, 30 October 2012

How To Make Lamb Stew and Dumplings Like Mother Used to Make

A nourishing tender lamb stew recipe with light and fluffy dumplings,to bring back memories of how food used to taste.
Lamb stew image

Lamb Stew with Dumplings


1 kg./2 lb. lean lamb,cubed
50 g./2 0z. seasoned flour
50 ml./2 oil
2 onions chopped
3 carrots chopped
3 potatoes chopped
1 bay leaf
5 ml./1 tsp dried thyme
salt and pepper
425 ml./15 fl.oz. chicken stock
150 ml./5 fl.oz. tomato sauce
15 ml./1 tbs flour
15 ml./1 tbs water


125 g./4 oz. self raising flour
2.5 ml./1/2 tsp salt
10 ml./2 tsp butter
15 ml./1 tbs chopped fresh parsley
50-75 ml./2-3 fl.oz.milk


Coat the lamb cubes with the seasoned flour
Heat the oil in a pan and add the lamb cubes,browning on all sides
Add the vegetables and stir fry for 5 minutes
Stir in the bay leaf,thyme,salt and pepper to taste,stock and tomato sauce
Bring to the boil,cover and simmer for one hour.

 To make the dumplings

Sift the flour and salt together
Rub in the butter,then stir in the parsley (coriander if preferred)
Add enough milk to make a soft dough
Drop heaped tbs of the dumpling mixture into the stew
Cover and simmer for 15 to 20 minutes,or until the lamb is tender
Blend the flour and water together and stir into the stew
Cook for 2 minutes,stirring constantly,or until the sauce thickens 

Serves 4-6

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