Lamb Casserole With Dumplings Tesco

Cover with the stock and bring to a simmer then cover with a lid and transfer to the oven to finish cooking. Stir thoroughly and allow to cook for 5 minutes before adding the flour and cooking for another 2 minutes. Return the lamb to the pan along with the carrots potato rosemary and thyme.

Olivia Luz

See more casserole recipes. Scatter over the parsley to serve. 1 2 pints of lamb or vegetable stock dependant on how much sauce you like general ruling is enough to cover the stew 100 g pearl barley 2 tablespoons of tomato paste 2 teaspoons of dried herbs salt and pepper to season dumplings a really tasty accompaniment to stews and curries. Season the plain flour with the allspice salt and pepper. Heat the oil in a large deep pan or casserole dish over a medium heat and add the onion celery and chilli.

Remove from the oven and set the dish over a very low heat. Just before the lamb has been cooking for 1 hours make the dumplings. Add another tablespoon of olive oil to the empty casserole dish and allow to heat before adding the onion celery carrots garlic and tomato puree. Heat 1 tbsp oil in a large casserole dish on a medium high heat and cook half of the beef for 2 3 mins stirring once or twice until golden. Ingredients 250 g self raising flour 125 g shredded beef suet.

To make the dumplings blitz together the flour greek salad cheese milk chives and some black pepper in a food processor until well combined. Add the lamb back to the dish along with the bay leaf and thyme. Add the butter and rub together with your fingers to make rough crumbs. Add the molasses to the stew then gently place each dumpling onto the surface of the stew. Put the flour in a medium bowl and season with salt and pepper.

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Cook the lamb for 2 hours until tender and easily pulled apart between your fingers. Mix thoroughly then coat the beef. Cover and cook in the oven for 1 hours. Cook for 10 mins until softened. Roll into 12 balls and set aside on a plate.

Cover and cook for a further 20 25 mins until the dumplings are golden brown. Cover and cook for a further 20 25 mins until the dumplings are golden brown. Cook the lamb for 2 hours until tender and easily pulled apart between your fingers. To make the dumplings blitz together the flour greek salad cheese milk chives and some black pepper in a food processor until well combined. Remove from the oven and set the dish over a very low heat.

Roll into 12 balls and set aside on a plate. See more casserole recipes.