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.
7 people made this
Ingredients
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
Method
Prep:30min ›
Cook:1hr20min ›
Ready in:1hr50min
- Preheat the oven to 190 C / Gas 5.
- Heat the oil in a frying pan and brown the liver and diced lamb on all sides. Transfer to a casserole dish.
- 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.
- Bake in the oven for 45 minutes. Remove from the oven.
- 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.
- Return to bake in the oven for 20 minutes or until the dumplings are golden brown. Remove form the oven and serve.
