A good old-fashioned brown casserole is hard to beat. The dumplings are made from a soft savoury scone mixture; when they are cooked on top of your casserole they absorb its flavours to make a hearty, warming meal, served with green vegetables. The smells coming from the oven are very aromatic.
LAMB CASSEROLE RECIPE WITH HERB DUMPLINGS
Serves 4
2 Tbsp olive oil
1 onion, chopped
4 cloves garlic, crushed
2 sticks celery, sliced
2 carrots, sliced chunky
800g diced lamb, leg or shoulder
1 Tbsp paprika
1 cup beef stock
½ bottle red wine
400g tin diced tomatoes
2 stalks thyme
Salt and pepper
Dumplings
180g self-rising flour
½ tsp salt
80g cold butter, grated
¼ cup chopped parsley
¼ cup tasty cheese
A little water
1. Preheat an oven to 160C.
2. Heat the oil in a heavy-based ovenproof dish. Add the onion, garlic, celery and carrot cooking for 4 or 5 minutes until lightly browned. Remove and set aside.
3. Brown the lamb in 2 or 3 batches. Return the vegetables to the pan. Stir through the paprika for 1 minute.
4. Add the stock, wine, tomatoes, thyme, salt and pepper. Cover and place into the oven for 1½ hours until the meat is tender.
5. While the lamb is cooking, make the dumplings. Into a bowl place the flour, salt and butter. Using your fingers, mix to resemble fine breadcrumbs. Add the parsley and cheese, then a little water to make the dough. Divide into eight pieces.
6. Remove the casserole and place the dumpling balls on top. Return covered to the oven for 30 minutes.
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Advertise with NZME.7. Serve the casserole hot with a side of green vegetables.
