Scottish Lamb and Dumpling Stew
1kg lamb collarbutt or lamb leg – cut in 1″ cubes
200g carrots / 2 large – diced
1 white onion – diced
200g turnip – diced
8 button mushrooms – cut in half
2 tbsp flour
2 tbsp tomato paste
2 garlic cloves – crushed
350ml orange juice
350ml vegetable stock
2 sprigs parsley
2 tbsp olive oil
salt & pepper
2 tbsp parsley – chopped
1 & 1/4 cups self raising flour
60g cold butter – cubed
1/2 cup milk
1. Season meat and sear in dutch oven on medium to high heat. Approx 5 mins. *see tip*
2. Remove meat and leave on clean plate.
3. Cook vegetables (except mushrooms) on medium heat for 2 – 3 mins.
4. Add meat and juices back to pot.
5. Add flour and tomato paste, stir and cook for a further 2 – 3 mins.
6. Add orange juice, stock, bayleaf & thyme to pot. Cover and cook on low for 1.5hrs until lamb is tender.
7. Add in button mushrooms and spoon dumpling batter on top. Cover and cook for another 20 mins on low until dumplings are cooked *see tip*
1. Place flour in mixing bowl and using your fingers rub in butter until mixture resembles fine bread crumbs.
2. Make a well in center and pour in milk & parsley.
3. Stir in gently and then spoon into stew. *see tip*
*when cooking lamb don’t crowd the pan, best to cook in batches. If you put too much in the pan it won’t get a nice sear on it and will just look grey*
**to test if dumplings are cooked stick a skewer in them, the skewer should come out clean**
***if making dumplings for something different you can cook them in just a saucepan of stock***
****the stew will keep in the fridge for 3 – 4 days. When reheating it do so on a low heat with a lid on. The steam will moisten up the dumplings again****
*****stew freezes great, just follow the instructions above to reheat it*****