I picked up some really nice lamb shoulder the other day and decided to make a tasty stew with it.
Stews are one of the best things about winter. So comforting and delicious, and so easy to make. You just can't enjoy a stew in the summer time . . . they are too heavy and they heat up the kitchen too much, but in the winter? Bob's your uncle!
It's stew time! Simply browned meat, simmered together in a tasty gravy with some winter vegetables. What could be any better?
Oh . . . mmmm . . . feather dumplings, plopped on top and steamed until they are light and fluffy as . . . well . . . a feather!!
Lamb Stew with Feather Dumplings. Make some today. Your tummy will thank you and so will your family! Exceedingly so!
*Lamb Stew with Feather Dumplings*
Simple goodness. Tender chunks of lamb and vegetables beneath a blanket of feather dumplings.
2 pounds boneless shoulder of lamb, trimmed
and cut into cubes
2 TBS olive oil
2 TBS plain flour
500ml of hot lamb stock (2 cups\0
2 medium carrots, peeled and cut into slices
2 medium parsnips, peeled and cut into chunks
1/2 small swede, peeled and cut into cubes
1 medium onion, peeled and sliced
salt and black pepper to taste
1/2 tsp summer savoury
For the dumplings:
4.25 ounces of plain flour (1 cup)
3/4 ounce fresh bread crumbs (1/2 cup)
2 tsp baking powder
1/2 tsp salt
1/2 of a small onion, peeled and minced
2 TBS butter melted
100ml of milk (1/3 cuo)
1 large free range egg
1 TBS finely minced parsley
freshly ground black pepper to taste
Boiled potatoes to serve
Heat a large skillet (with a lid) over medium high heat. Add the oil. Once it is heated add the cubed meat. Brown well on all sides, taking care not to stir it too much. If you stir it too much it will stew instead of browning. Just leave it be and give it a stir ever five minutes or so. This will take about 15 minutes. Add the flour and stir to coat. Add the onions and swede. Season with some salt and pepper and add the summer savoury. Pour on the hot stock. Bring to the boil, then reduce the heat and simmer, covered, for about an hour. Add the carrot and parsnips. cover again and simmer for an additional 30 minutes. Check for seasoning and adjust as desired.
Make the dumplings as follows:
Whisk the flour, bread crumbs, baking powder and salt together in a bowl. Beat together the egg, milk, butter, onion, parsley and pepper. Stir into the dry ingredients all at once and mix to a stiff batter. Drop by heaped spoonfuls onto the top of the bubbling stew. Cover with a lid and cook, undisturbed and without lifting the lid for 20 minutes.
Serve the stew immediately, spooning some of it onto each of six heated plates along with a dumpling and with some boiled potatoes on the side.