Steps to Make Super Quick Homemade Lamb Casserole with Dumplings
Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Prepare Perfect Lamb Casserole with Dumplings. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Lamb Casserole with Dumplings, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lamb Casserole with Dumplings delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Lamb Casserole with Dumplings is 8-10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Lamb Casserole with Dumplings estimated approx 3 hours.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook Lamb Casserole with Dumplings using 16 ingredients and 5 steps. Here is how you can achieve that.
Lamb has to be my favourite meat and this slow-cooked casserole is a delicious but hassle-free way of cooking it, perfect for a cold evening supper.
Ingredients and spices that need to be Get to make Lamb Casserole with Dumplings:
- 1 kg boneless lamb shoulder, diced
- 2 leeks, sliced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 onions, peeled and sliced
- 2 garlic cloves
- 1 oxo cube
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 650 ml stock (I use 2 Knorr Chicken stock pots)
- For the dumplings:
- 45 g butter, diced (plus extra for glazing)
- 150 g self-raising flour
- 1 egg
- 4 tbsp fresh parsley and chives, finely chopped
- 75 ml milk
Steps to make Lamb Casserole with Dumplings
- Preheat oven to 160°C/140°C fan. Heat 2 tbsp of rapeseed oil in a overproof casserole dish, over a medium high heat. Add the lamb and brown all over you may need to do this in 2 or 3 batches.
- Add the leek, carrot, celery, onion and garlic to the lamb, stir until combined. Add the Oxo, garlic powder and paprika, then the stock. Cover dish with a lid, then place in the oven and cook for 1¾ hours.
- When the lamb has been cooking for 1½ hours, make the dumplings. Place the flour in a medium bowl, add the butter and rub it into the flour. Lightly beat the egg then add with the herbs and milk into the centre of the flour. Bring together to make a soft and sticky dough.
- Remove the dish from the oven, stir the lamb well, season to taste. Drop rounded dessertspoons of the dumpling mixture on top of the lamb mixture about 2cm apart, then brush with a little more melted butter.
- Return the dish to the oven. Cook, uncovered, for about 20 minutes or until the dumplings are browned and cooked through.
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