Old-fashioned lamb stew with rosemary dumplings

Recipe from: 7/14/1993 12:00:00 AM
Ingredients 18
Servings 6
Time

Ingredients

  • 1
    kg
    neck of lamb, sliced and trimmed
  • 1
    kg
    lamb knuckles, sliced and trimmed
  • 15
    ml
    sunflower oil
  • 2
    ml
    mace or nutmeg
  • 2
    ml
    allspice (pimento)
  • 7
    ml
    salt
  • milled black pepper
  • 2
    large onions, chopped
  • 250
    ml
    dry white wine
  • 250
    ml
    meat stock
  • 2
    cloves
  • 1
    bay leaf
  • ROSEMARY DUMPLINGS
  • 100
    g
    self-raising flour
  • 50
    g
    finely chopped suet or dripping
  • 15
    ml
    chopped fresh rosemary
  • pinch each salt and pepper
  • water to bind
 

Method

 
Brown meat in batches in heated oil in a large saucepan over high heat (do not crowd pan). Remove to a plate and season with mace, allspice, salt and pepper. Fry onions until translucent, add wine and stock (preferably homemade, and preferably lamb) and bring to boil. Return meat to pan with cloves and bay leaf and simmer very gently until meltingly tender (1 1/2-2 hours). Remove all meat from bones and put meat in a heatproof casserole dish or saucepan with a lid. Leave pan juices to cool and remove any excess fat, then pour juices over meat. Bring meat to boil, then simmer until dumplings are ready. DUMPLINGS: Mix dry ingredients and stir in enough water to bind together. Make into 6 large or 12 small balls and drop into simmering meat mixture. Cover and cook for another 15 to 20 minutes until dumplings are cooked and risen. Serve from dish. TOTAL KILOJOULE COUNT: 9 795 kJ (2 340 Cal). A portion: 1 635 kJ (390 Cal).
 

Read more on: stew  |  lamb
 

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