Lamb Casserole with Dumplings
Lamb Casserole with Dumplings

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Make this lamb casserole recipe topped with herby dumplings for a traditional British dinner. See more Lamb recipes at Tesco Real Food. This wonderfully flavoured lamb casserole with herb dumplings is a delicious weeknight family meal that everyone will love.

Lamb Casserole with Dumplings is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It's easy, it's quick, it tastes delicious. Lamb Casserole with Dumplings is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook lamb casserole with dumplings using 16 ingredients and 5 steps. Here is how you cook it.

Composition needed to make Lamb Casserole with Dumplings:

  1. 1 kg boneless lamb shoulder, diced
  2. 2 leeks, sliced
  3. 3 carrots, peeled and sliced
  4. 3 celery stalks, sliced
  5. 2 onions, peeled and sliced
  6. 2 garlic cloves
  7. 1 oxo cube
  8. 1/2 tsp garlic powder
  9. 1/2 tsp paprika
  10. 650 ml stock (I use 2 Knorr Chicken stock pots)
  11. For the dumplings:
  12. 45 g butter, diced (plus extra for glazing)
  13. 150 g self-raising flour
  14. 1 egg
  15. 4 tbsp fresh parsley and chives, finely chopped
  16. 75 ml milk

Thirty minutes before the end of cooking make the dumplings by combining all the ingredients to form a. In a pan add lamb stock and bring it to boil. Once the lamb is ready, remove the casserole from the oven and add the dumplings. A hearty beef casserole using cubes of shin or chuck steak served with herb dumplings.

Steps to serve Lamb Casserole with Dumplings:

  1. Preheat oven to 160°C/140°C fan. Heat 2 tbsp of rapeseed oil in a overproof casserole dish, over a medium high heat. Add the lamb and brown all over you may need to do this in 2 or 3 batches.
  2. Add the leek, carrot, celery, onion and garlic to the lamb, stir until combined. Add the Oxo, garlic powder and paprika, then the stock. Cover dish with a lid, then place in the oven and cook for 1¾ hours.
  3. When the lamb has been cooking for 1½ hours, make the dumplings. Place the flour in a medium bowl, add the butter and rub it into the flour. Lightly beat the egg then add with the herbs and milk into the centre of the flour. Bring together to make a soft and sticky dough.
  4. Remove the dish from the oven, stir the lamb well, season to taste. Drop rounded dessertspoons of the dumpling mixture on top of the lamb mixture about 2cm apart, then brush with a little more melted butter.
  5. Return the dish to the oven. Cook, uncovered, for about 20 minutes or until the dumplings are browned and cooked through.

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