Lamb casserole with herb dumplings
Photo by Babiche Martens
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.
For the lamb
|2 Tbsp||Olive oil|
|4||Garlic cloves, crushed|
|2||Celery stalks, sliced|
|2||Carrots, sliced into chunks|
|800 g||Lamb, diced leg or shoulder|
|1 cup||Beef stock|
|½ bottle||Red wine|
|1 tin||Tomatoes, diced|
For the dumplings
- Preheat an oven to 160C.
- 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.
- Brown the lamb in 2 or 3 batches. Return the vegetables to the pan. Stir through the paprika for 1 minute.
- Add the stock, wine, tomatoes and thyme. Season with salt and pepper. Cover and place into the oven for 1½ hours until the meat is tender.
- 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.
- Remove the casserole and place the dumpling balls on top. Return covered to the oven for 30 minutes.
- Serve the casserole hot with a side of green vegetables.
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