Name: Lamb and roots stew with herb dumplings
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: British
Ingredients: 450g lamb neck cut into pieces; 1 large onion chopped; 250g swede peeled and cut into small chunks; 3 parsnips peeled and cut into small chunks; 3 carrots peeled and cut into small chunks; 2 tsp of leaves thyme or rosemary chopped; 750ml (use half the amount of cube or liquid concentrate advised to make the stock) light lamb stock; a handful parsley chopped to serve; 150g self-raising flour; 75g or freeze 75g of butter then grate suet; 1 tsp of leaves thyme or rosemary chopped

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Lamb and roots stew with herb dumplings

Lamb and roots stew with herb dumplings

Published: December 19, 2014 at 2:33 PM

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Serves 4

A little effort

Total time: 1 hr and 30 mins

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Stew and dumplings: best-ever comfort food. A recipe using lamb, parsnips, swede and carrots for a filling and good-value family one pot. Homemade dumplings make all the difference.

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Alternatives

Complete the dish

Make this lamb and roots stew with herb dumplings, then also check out our Dijon chicken casserole with buttery herb dumplings, beef in ale with horseradish dumplings and vegetarian stew.

Ingredients

Nutrition

450g lamb neck

cut into pieces
1 large onion

chopped
250g swede

peeled and cut into small chunks
3 parsnips

peeled and cut into small chunks
3 carrots

peeled and cut into small chunks
2 tsp of leaves thyme or rosemary

chopped
750ml (use half the amount of cube or liquid concentrate advised to make the stock) light lamb stock
a handful parsley

chopped to serve

herb dumplings

150g self-raising flour
75g or freeze 75g of butter then grate suet
1 tsp of leaves thyme or rosemary

chopped

Nutrition: per serving

kcal719
fat39.5g
carbs54.4g
fibre12.8g
protein30g
salt1.3g

Method

step 1

Heat a large, wide pan with a lid and fry the lamb until golden. You probably won’t need oil as there will be some fat on the meat that will render down, but add a splash if you need to.
step 2

Add the onion to the pan and cook until the edges are golden-tinged. Add all the veg and cook for 5 minutes, stirring. season well, then add the thyme or rosemary.
step 3

Tip in the stock, then simmer for 1 hour.
step 4

While the stew is simmering, put the flour and suet or butter in a bowl with the herbs, ½ tsp salt and a really good grind of pepper. Add cold water until it comes together into a soft dough. Roll into 12 balls then sit these on top of the stew, cover with a lid and cook for another 20 minutes, until the dumplings have puffed up. Serve in shallow bowls and sprinkle with parsley.

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