Lamb Hot-Pot with Dumplings

Lamb Hotpot with Dumplings

serves 4–6

Ingredients:

700g neck of lamb, chopped

2 tsp /5 ml redcurrant jelly

2 onions, chopped

3 carrots, chopped

1 turnip, chopped

175g mushrooms, sliced

1 parsnip, chopped and blanched

1 tsp / 5 ml tomato purée

600 ml vegetable stock

salt and freshly ground

black pepper

For the dumplings:

100g self-raising flour, sifted

50g suet (beef fat), shredded

1 tsp / 5 ml chopped fresh parsley

Preparation:

• Preheat the oven to 190°C/375°F/Gas mark 5.

• Put the pieces of meat in the bottom of a large casserole dish. Spread

them with the redcurrant jelly, and put in the oven for 15 minutes.

Remove and add the vegetables and a little salt and pepper. Stir the

tomato purée into the stock. Pour over the meat and vegetables. Return the casserole to the oven, reduce the temperature to 180°C/350°F/Gas mark 4 and cook for about 11⁄2 hours until the meat is tender.

• To make the dumplings, mix together the flour, suet and seasoning with enough water to form a stiff dough. This makes about 6 small dumplings.

Add the dumplings to the hotpot for the last 30 minutes of cooking.