Lamb stew with dumplings
Heating time: Cooking time 2 hoursDownload PDF
Ingredients (1 batch)
| Amount | Measure | Name |
|---|---|---|
| 50.00 | ml | Oil |
| 2.00 | pc | Onions Sliced |
| 1.00 | kg | Lamb, ragout (stew/ goulache cuts) |
| 15.00 | g | Fine Foods Barbeque Spice |
| 1.50 | l | Water (hot) Boiling |
| 4.00 | pc | Carrots |
| 4.00 | pc | Potatoes Cubed |
| 20.00 | g | KNORR Beef Stock Granules 2 X 4,5kg |
| 550.00 | g | Flour, white Cake Flour |
| 1.00 | pc | Yeast, instant |
| 5.00 | ml | Salt |
| 400.00 | ml | Water (cold) |
Preparation
1.Heat the oil in a pot and add the onions and fry for 5 minutes
2.Add the meat and fine foods bbq spice and fry the meat until brown.
3.Then add 500mls of boiling water to the meat mix and allow to simmer for 30 minutes
4.Then add another 500mls of boiling water.
5.How to make the dumplings:
Combine all the dry ingredients together and mix in the water slowly until the mixture comes together and forms a dough consistency.
6.Remove the dough from the bowl and roughly break into pieces and place on top of the stew.
7.Put the lid onto the pot and allow too cook for 25 minutes.
8.Remove the dumplings once cooked and set aside
9.Add the potatoes and carrots and the balance of the boiling water (500mls) and the knorr beef stock granules and cook for a further 20 to 30 minutes.
