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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
:30 |
Total Time: |
2:40 |
Ingredients: |
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1 cube lamb stock
1-1/2 to 2 pints water
2 tbsp. olive oil (preferably extra virgin)
6 lamb necks or
4 lamb shanks
1 md. onion, cut into large chunks
1 can plum or cherry tomatoes
1 tbsp. brown sugar
1 lg. sweet potato, diced
1 lg. leek, sliced into pieces
2 lg. carrots, cut into pieces
1/2 container button or flat mushrooms, roughly chopped
3 cloves garlic, smashed with back of knife or minced
1-1/3 tsp. mustard powder
3 splashes medium sweet sherry
3 bay leaves
3 whole cloves
Freshly ground pepper
Fresh thyme
1 pinch salt
1/2 lemon, juice of
Herby Dumpling Mixture:
4 cups stale white bread, torn in pieces
2 tbsp. flour
Chives, finely chopped
Parsely, finely chopped
Sage, finely chopped
Rosemary, finely chopped
Salt and pepper, to taste
1 to 2 eggs
1/2 tsp. sodium bicarbonate
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Directions:
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Dissolve lamb stock cube in water, using microwave if necessary; set aside.
Heat large pot uncovered on high. Brush olive oil on lamb; brown each side of lamb. Set meat aside.
Brown onion for 4 minutes, with minimal stir-frying to ensure you get a few caramelized bits. Empty can of tomatoes into pot. Add lamb (including resting juices), brown sugar, bay leaves, cloves, 1 clove garlic and
lamb stock. Scrape onions and brown bits off bottom of pot to avoid sticking. Turn down heat and simmer gently uncovered for 2 hours.
Add sweet potato, leeks, carrots, mushrooms, rest of garlic and cook for another 10 minutes. Add mustard powder, sweet sherry and pepper; stir well.
Add dumplings into pot, only half submerging them in stew. Spoon stew over dumplings. Put a lid over pot and gently simmer for 20-30 minutes. Don't boil, otherwise you'll end up with dense clusters of rubbery dough.
After 15 minutes add fresh thyme, check for taste and add salt if necessary. Add more sherry if you desire a warmer stew. Squeeze in half a lemon just before serving. Serve with steamed rice or mash.
Herby Dumpling Mixture:
Tear the bread into pieces. Mix all ingredients until it reaches a doughy consistency. Handling the mixture as little as possible, form into balls set aside for 30 minutes.
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