Lamb hotpot with dumplings

    1 hour 50 min

    Spruce up a lamb hot pot by adding moist and crumbly dumplings instead of potatoes for an extra treat.

    8 people made this

    Serves: 4 

    • For the hotpot
    • 2 tablespoons olive oil
    • 250g lamb's liver, sliced
    • 450g boneless leg of lamb, diced
    • 2 rashers bacon, finely chopped
    • 2 onions, finely chopped
    • 4 carrots, diced
    • 2 tablespoons plain flour
    • 450ml lamb stock
    • 1 tablespoon chopped fresh rosemary
    • salt and pepper, to taste
    • For the dumplings
    • 100g self raising flour
    • salt and pepper, to taste
    • 3 tablespoons chopped fresh parsley
    • 2 tablespoons chopped fresh chives
    • 55g shredded suet
    • water, as needed to bind

    Prep:30min  ›  Cook:1hr20min  ›  Ready in:1hr50min 

      For the hotpot:

    1. Preheat the oven to 190 C / Gas 5.
    2. Heat the oil in a frying pan and brown the liver and diced lamb on all sides. Transfer to a casserole dish.
    3. Add the bacon, onions, and carrots to the frying pan and cook and stir over a moderate heat for 6 to 8 minutes or until the onions soften. Sprinkle over the flour and stir in. Add the stock rosemary and season to taste. Bring to a simmer and stir to thicken. Transfer to the casserole dish.
    4. Bake in the oven for 45 minutes. Remove from the oven.
    5. For the dumplings:

    6. Meanwhile, mix together the self-raising flour, seasoning, chopped parsley, chives and suet. Gradually, add a little water at a time to bind the mixture into a dough. Shape into 8 balls, then add these dumplings to the stew.
    7. Return to bake in the oven for 20 minutes or until the dumplings are golden brown. Remove form the oven and serve.

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