This dish is perfect for the whole family.
We have included directions for both oven and slow cooker methods - we tend to use our slow cooker on the 'auto' mode for a total of 6-8 hours. The beauty of a slow cooker is the ability to be loose with timings and the flexibility this affords.
We hope you enjoy it - be sure to send us your comments & photos on our Facebook here!
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Ingredients:
For the Stew:
1½ tbsp vegetable oil, plus extra
900g-1kg boneless British lamb shoulder, cut into 3cm chunks (don't forget we can dice this for you!)
300ml red wine (or extra stock)
Knob of butter
1 chopped onion
2 chopped carrots
2 chopped celery sticks
2 chopped parsnips
4 crushed garlic cloves
2 tbsp tomato purée
3 tbsp plain flour
500ml chicken stock
2 tbsp Worcestershire sauce
4 fresh thyme sprigs
2 bay leaves
For the Dumplings:
150g self-raising flour
115g natural yoghurt
1 tbsp English mustard
Handful chopped fresh flatleaf parsley, plus extra to serve
Method:
Heat the oven to 150°C/130°C fan/gas 2, or get your slow cooker out! Heat some oil in a large frying pan and brown the lamb in batches, setting aside on a plate as you go. Use a swill of wine (if using, if not, stock) to loosen up the tasty bits from the bottom of the pan ready to add to your cooking pot later!
If using the slow cooker method place the flour in a jug and add cooled or cold stock, little by little to make the flour into a 'sauce' texture. Next, add all the stew ingredients (apart from your flour mix) into the slow cooker and turn to 'auto'. Then stir the flour mix through the stew - this will thicken it as it cooks through.
If using the oven method - heat the 1½ tbsp oil and the butter in the pot you're using. Add the chopped veg and garlic. Season with salt and pepper, then cook over low heat, covered, for 10 minutes until the vegetables have softened.
Remove the lid and stir in the tomato purée, cook for 1 minute, then stir in the flour and cook for 1-2 minutes more. Add the browned lamb, then pour in the pan juices, the rest of the red wine, the stock, Worcestershire sauce, thyme and bay. Bring to a simmer.
Put the lid on, then cook in the oven for 2 hours.
Remove the casserole from the oven, stir, then cook uncovered for a further 45 minutes until the meat is tender and the sauce is rich.
DUMPLINGS - mix all the dumpling ingredients, salt and pepper making a sticky dough. Turn the oven up to 190°C/ 170°C fan/gas 5, then roll the dough into 10-12 equal balls. Arrange the balls on the top of the stew, then return to the oven for 15-20 minutes until the dumplings are risen and golden. Sprinkle with parsley to serve. SLOW COOKER - when the slow cooker has 30-50 minutes left, take the lid off, stir well and add the dumplings to the pot - arranging them on top of the stew. Replace the lid and let them cook through.
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