SLOW BRAISED LAMB AND DUMPLINGS

MY BEST EVER SLOW BRAISED LAMB 

Perfect slow braised melt in your mouth lamb with root vegetables and super light fluffy dumplings, a wonderful comforting winter dinner.

Per portion approx:  547 kcal / Protein 23.9g / Fat 26.9g / Sat fat 13.2g / Carbs 48.4g

INGREDIENTS

(Serves 4)

2 lamb neck fillets trimmed

1/2 a swede rough diced

3 potatoes diced

1 leek finely diced

1 stick celery finely diced

1 onion finely diced

1 clove garlic grated

2 ltrs chicken stock

25ml peanut oil

In a deep saucepan gently pan fry the onion, garlic, leek, celery in the oil until soft but not coloured, dice the lamb in approx 1 inch squares and add the the pan, brown off, add the stock, pearl barley, swede and potatoe and season with salt and white pepper, leave to gently simmer for 2hrs.

THE DUMPLINGS

150g supreme quality self raising flour

75g atora suet

6-8 tbsp water

Salt and white pepper

30 minutes before you are ready to serve, mix all the dumpling ingredients together really gently so that the dumpling mix is only just holding together, using two spoons drop a large golf ball size dumpling on top of the braised lamb pop on a lid and leave to steam for approx 20 minutes.  Don't be tempted to lift the lid or stir the stew as this will make the dumplings heavy.  Serve with lots of chunks of fresh bread and butter to soak up all the gorgeous juices.