Rich Lamb Stew with Mustard Dumplings
Ingredients (6 servings)
| Amount | Measure | Name |
|---|---|---|
| 1.5 | kg | Lamb, Shoulder, Diced |
| 2 | pc | Onions (med sized, sliced) |
| 500 | g | Carrots |
| 1.5 | l | KNORR Roast Gravy 3x12L |
| 200 | g | Self Raising Flour |
| 100 | g | Suet |
| 150 | ml | Milk |
| 1 | tsp | COLMAN'S English Mustard |
| Knorr Aromat Meat Seasoning |
Preparation
Season diced Lamb with Aromat
Fry off in hot pan until brown
Drain off any excess grease
Place into stew pot with onions
Pour in Roast Gravy bring to boil and simmer for one hour
Mix flour, suet, mustard and milk together to form a dough, shape dough into small balls approx 3 cm
Place into simmering salted water and cook for 5 mins, remove and drain well
Add Dumplings to Lamb Stew with Carrots and cook for a further 30mins
