A hearty, warming winter favourite. It's one of the recipes that you can put on in the morning and leave all day to simmer away into lamby, oniony perfection. We like it with dumplings, and I tried to cook them in the slow cooker, but they didn't cook very well. I ended up finishing it off in the oven to get dumplings cooked through and with just a hint of brown on the top. It's really quick to prepare if you have a food processor with a slicing disc as it powers its way through the veg slicing in no time and the veg is sliced consistently thinly, something I'm hopeless at doing by hand.
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| The stew before cooking. I forgot to photograph it in all its glory at the end of cooking. Next time... |
- 700g potatoes, thinly sliced
- 400g carrots, thinly sliced
- 2 onions (about 300g) thinly sliced
- 600g stewing lamb
- about 1 litre stock (I used homemade unsalted chicken stock and crumbled a Knorr lamb stock cube into the stew for extra flavour)
- salt (but be careful if using stock cubes as they usually have a lot of salt)
- pepper
For the dumplings:
- 8oz self raising flour
- 1/2 tsp salt
- 1/2 tsp mixed herbs
- 4oz suet
- 1 - 2 tbsp water to mix
- Cut up the meat into bite sized chunks, removing excess fat.
- Put the sliced potatoes in the base of the slow cooker.
- Cover with a layer of sliced carrots, then onions.
- Arrange the lamb on top.
- Season with pepper
- pour over enough hot stock to more or less cover the meat.
- Cook for about 9 hours or so. I usually set it on Auto, which cooks it on high for a while, then switches it to low for the remainder of the time.
- To make the dumplings, pre heat the oven to 190 C. Stir the suet into the flour, stir in the salt and herbs, then add enough water to form a dough. Shape into balls slightly smaller than a golf ball (they will expand) and put on top of the stew about half and hour before you want to serve it. Cover and cook in the oven for about 15mins, then remove the lid and let them brown for another 10 - 15 minutes.
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