Old-fashioned lamb stew with rosemary dumplings

Fairlady
6 servings
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Lamb

By Food24 November 03 2009
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Ingredients (17)

1.00 kg lamb — neck, sliced
1.00 kg lamb — kunckles
15.00 ml sunflower oil
2.00 ml mace — or nutmeg
2.00 ml allspice
7.00 ml salt
freshly ground black pepper
2.00 onions — large, chopped
250.00 ml wine — dry white
250.00 ml stock — meat
2.00 cloves
1.00 bay leaves
ROSEMARY DUMPLINGS
100.00 g flour — self-raising
50.00 g suet — finely chopped
15.00 ml fresh rosemary — chopped
salt — pich, pepper
water
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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).



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