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lamb casserole with dumplings

Lamb Casserole with Dumplings

Richard
The weather turns cold and you crave a hearty meal like this lamb casserole with dumplings.
5 from 1 vote
Prep Time 25 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 40 minutes
Course Main Course
Cuisine 🇬🇧 British
Servings 4
Calories 617 kcal
How Difficult Easy

Ingredients
 
 

For the casserole

  • 2 tbsp plain flour
  • 600 g lamb boneless shoulder or leg trimmed of excess fat, meat cubed
  • 2-3 tbsp rapeseed oil
  • 1 knob butter
  • 1 onion large, chopped
  • 2 Garlic finely chopped
  • 1 tbsp tomato purée
  • 400 ml hot lamb stock I use 2 Knorr Lamb Stockpots
  • 300 ml red wine
  • 1 tbsp (affiliate link)worcester sauce
  • 2 carrots medium, diced
  • 1 potato large, diced
  • 1 parsnip medium, diced
  • 100 g mushrooms sliced
  • 1 sprig rosemary
  • 1 sprig thyme

For the dumplings

  • 100 g self-raising flour
  • 50 g shredded suet Atora
  • 1 pinch salt
  • Freshly ground black pepper
  • 1 tsp rosemary leaves finely chopped
  • 1 tsp thyme leaves finely chopped

To Serve:

  • crusty bread

Instructions
 

To Make the Casserole

  • Preheat the oven to gas mark 4, 180℃, fan 160℃.
  • Put the flour in a large bowl and season well. Toss the lamb in the seasoned flour so it's well coated. Heat 2 tablespoons of the oil with the butter in a large flameproof casserole dish or deep ovenproof sauté pan.
  • Tip in the lamb and fry over a high heat for 5 mins, turning over occasionally, until no longer pink and starting to brown. Transfer to a plate with a slotted spoon.
  • Add the diced vegetables except the potato to the dish or pan with another tablespoon of oil if needed, and fry over a medium-high heat for 5 mins, or until just starting to brown, stirring occasionally. Stir in the garlic and cook for 1 min, then the tomato purée and keep stirring for about 30 seconds. Pour in a little of the red wine and scrape the bottom of the pan to deglaze it. Slowly add the rest of the wine and the stock, stirring all the time.
  • Return the lamb to the pan along with the potato, mushrooms, rosemary and thyme. Cover and cook in the oven for 1¾ hours.

To Make the Dumplings

  • Put the flour in a medium bowl and season with salt and pepper.
  • Add the suet and rub together with your fingers to make rough crumbs. Stir in the rosemary, thyme and parsley, then pour in 2 tablespoons of cold water and mix using a round bladed knife to a soft dough. Cut the dough into 8 even-sized pieces and shape into balls.
  • Gently place the dumplings on the surface of the casserole and cook in the oven, uncovered, for 20 more mins until theyare risen and the lamb is meltingly tender.
  • Scatter with parsley and serve with crusty bread.

Nutrition

Calories: 617kcalCarbohydrates: 48gProtein: 27gFat: 29gSaturated Fat: 12gFiber: 6gSugar: 7g
Keyword casserole, hearty, lamb, winter
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