About this recipe:This is a highly versatile slow cooker stew recipe. Hogget is slowly cooked with an assortment of vegetables and herbed dumplings. Feel free to play around the the type of meat and/or vegetables in this dish. It's a great winter stew.
750g hogget or lamb steaks, diced
3 tablespoons plain flour
50ml olive oil
2 leeks, sliced
3 potatoes, roughly chopped
1/4 butternut squash, peeled, seeded and roughly chopped
3 carrots, roughly chopped
1 head broccoli, roughly chopped
1 onion, chopped
100g mushrooms, roughly chopped or left whole if small
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Method Prep:30min › Cook:5hr › Ready in:5hr30min
Preheat a slow cooker to HIGH.
Dredge the hogget in 3 tablespons flour. Set aside.
Add 50ml olive oil to the pot of the slow cooker. Add meat and brown over high heat, about 4-5 minutes.
Add chopped leeks, onion, curry paste, cumin and coriander and cook for a further 2-3 mins.
Stir in the potatoes, butternut squash, carrots, broccoli and mushrooms.
Add beef stock, tinned tomatoes, red wine and salt and pepper to taste. Mix ingredients and add the bay leaves.
Cover and cook until meat is tender, LOW for 4-5 hours or HIGH for 3-4 hours.
Make the dumplings by mixing together the self-raising flour, melted butter, parsley and 2 tablespoons of Parmesan. Add just enough milk to combine. Season with salt and pepper
Tip mixture onto a floured surface and work into a ball. Divide dough into 12-18 pieces and roll each into a small ball. Preheat oven to 180 C / Gas 4.
Transfer slow-cooker contents into a large oven-proof casserole dish. Place dumplings evenly over the surface of the slow-cooked mixture, sprinkle the paprika and remaining Parmesan over the dumplings and cover.
Bake for 10 minutes, then remove the lid and allow to cook for a further 20 minutes.
Hogget is the meat from a very young lamb, typically less than 1 year old. You can find hogget steaks in speciality butchers or online. Alternatively, you can use lamb instead.