Lamb Stew Recipe with Dumplings

Minted lamb stew with dumplings, swede (rutabaga) and carrots.

Lamb Stew Recipe with Dumplings

You can't beat a hearty stew to warm you up on a winters day, and this wonderful minted lamb stew and dumplings is one of my very best. It is loaded with sweet swede and carrots, which complement the rich lamb beautifully!

Course Main Course

Cuisine British

Keyword British lamb stew, lamb stew, lamb stew with dumplings, minted lamb stew

Prep Time 10

Cook Time 2 30

Total Time 2 40

Servings Servings

Calories 893kcal

Author Brian Jones

Ingredients

300 g Diced Lamb 11oz
1 Medium Onion 150g
1 tablespoon Plain Flour
1 Small-Medium Swede 350-400g (Prepared weight)
2 Medium Carrots 250g
1 Stick Celery 50g
½ teaspoon Salt Plus extra to taste
¼ teaspoon Freshly Ground Black Pepper. Plus extra to taste
2 tablespoon Cooking oil
650 ml Lamb Stock 2¾ Cups
2 Sprigs Fresh Thyme
2 Sprigs Fresh Rosemary
2 tablespoon Mint Sauce

For the Dumplings:

45 g Dried Beef Suet ½ Cup
70 g Self Raising Flour ⅔ Cup
¾ teaspoon Dried Mint
¼ teaspoon Salt
50-60 ml Water 3-4 Tbsp

Instructions

Cut the onion in half, peel it and cut it into a 1cm (just under ½") dice.
Cut the celery into 5mm (¼") pieces.
Peel the Swede and cut it into 2cm (¾") pieces
Cut the carrots into 1cm (just under ½") rounds.
Season the lamb with salt and pepper, then dredge it in the flour for the stew.
Heat a 20cm or 8" heavy-based saucepan over a high heat, add the cooking oil and sear the lamb in two batches, then remove and set aside.
Reduce the heat to medium-high, add the onion and celery to the pan and cook for 5 minutes, stirring occasionally.
Scrape and flour left over from dredging the meat over the onions, and stir constantly for 1-2 minutes.

If you want a thicker gravy for the stew, add more flour.

Add the swede, carrot, thyme, rosemary, mint sauce and lamb stock, stir and have a taste, adding more salt if required. Then stir the lamb and any resting juices through the stew.
Add a lid and transfer it to the oven. Cook at 160°C or 320°F for 60 minutes.
5-10 minutes before the stew has had 60 minutes in the oven, mix together the dry ingredients for the dumplings. Then add the water, starting with 3 tablespoons, and mix to form a sticky dough.
Add more water if required.
Remove the stew from the oven, and spoon in the dumplings. I form 6 dumplings using spoons.
Add a lid and return the stew to the oven, cook for another hour. If you want a crispy top to your dumplings, remove the lid for the final 15-20 minutes.

Video

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