mummyzena lamb stew and dumplings. mummyzena lamb stew and dumplings. lamb chunks, oil, onion, finely diced, garlic, grated, swede, diced, potatoes diced, carrots, diced, tomato puree. A really tasty accompaniment to stews and curries. Return the lamb to the pan along with the carrots, potato, rosemary and thyme.

This slow-cooked lamb stew is impressive enough for a dinner party and you can make it the day before. Meanwhile, for the fenugreek dumplings, mix all of the fenugreek dumplings ingredients together in a bowl until well combined, then bring the mixture together to form a semi-soft dough. This lamb stew is made with lean lamb cubes, carrots and potatoes, and easy biscuit mix parsley dumplings. You can cook mummyzena lamb stew and dumplings using 21 ingredients and 8 steps. Here is how you achieve that.

Ingredients of mummyzena lamb stew and dumplings

You need of stew.
You need 700 grams of lamb chunks.
Prepare 2 tbsp of oil.
It's 1 of onion, finely diced.
Prepare 2 clove of garlic, grated.
It's 1 of swede, diced.
You need 4 of potatoes diced.
It's 4 of carrots, diced.
It's 1 tbsp of tomato puree.
Prepare 5 tbsp of plain flour.
You need 1 tsp of sugar.
It's 2 tsp of wholegrain mustard.
You need 1 1/3 liter of beef stock.
Prepare 1 of salt and pepper.
You need of dumplings.
It's 200 grams of suet.
It's 400 grams of plain flour.
You need 1 tsp of black pepper.
It's 1/2 tsp of salt.
Prepare 2 tsp of dried herbs.
It's 1 of enough water to make a dough.

Mix dumpling ingredients with a fork until well moistened, but do not overmix. Spoon dumplings onto gently boiling stew, trying to keep the dumplings on the meat and vegetables and. To make dumplings, sift flour into a bowl with seasoning to taste. Rub in butter with fingertips until mixture resembles breadcrumbs.

mummyzena lamb stew and dumplings step by step

in a pan brown the lamb..
add the oil, onion, garlic and vegetables and fry for 3 mins. stir continuously..
add the tomato puree and stir in. then add the flour and while stirring cook for 2 mins..
stir in 100ml stock, once the stock has been absorbed, add another 300ml stock and stir in. once most of the liquid has been absorbed stir in the rest of the stock..
add the sugar, mustard and seasoning and stir in. cover the pan and leave to simmer for at least 2.5hrs..
for the dumplings. in a large bowl put in all the dry ingredients and mix together with a fork. slowly add water to form a dough, it should be firm not wet and sticky..
form into loose balls, being sure not to handle the dough to much. ideally these are made close to serving as they only need 30mins to cook to keep them light and fluffy..
to cook the dumplings, add the balls to the stew 30mins before serving. be sure to cover the pan again and do not lift the lid until you serve..

For the stew, heat the oil in a nonstick pan over a medium heat. When the lamb stew is ready, place the dumplings on the top of the stew and put the lid back on. This lamb and lentil stew is finished with lemon then served with crumbled ricotta salata or feta cheese for a perfect springtime meal. Reviews for: Photos of Mediterranean Lamb and Lentil Stew. Mom's Best Lamb Dumplings recipe - These soupy and moist dumplings are irresistible!