Spicy Lamb With Parsley Dumplings Recipe
Ingredients
| Lamp chops, middle or scrag | ||
| End of neck 700g | ||
| Onions | 2 , chopped | |
| Carrots | 2 , sliced | |
| Canned tomatoes, including juice 227g | ||
| Worcestershire sauce | 30 | |
| Beef Stock | 550 | |
| Salt | To Taste | |
| Dumplings | ||
| Self raising flour | 100 | |
| Salt | 2.5 Milliliter | |
| Suet | 50 , shredded | |
| Parsley | 30 , chopped | |
| Cold water | 90 | |
Directions
In a large pan, try the lamb without adding rat to brown on both sides.
Add onions and carrots to pan and fry for 2-3 minutes.
Add tomatoes, Worcestershire sauce, salt, stock and lamb.
Bring to the boil and transfer to Slow cooker.
Cook for the recommended time.
Dumplings Make the dumplings by mixing flour, salt, suet and parsley.
Add water and mix to a soft dough.
Shape into 8 balls (4 for Compact).
Add to the casserole and cook for 45 minutes with the lid on.
In the Family de luxe and Auto Slo cookers, cook dumplings on HIGH only.
Add onions and carrots to pan and fry for 2-3 minutes.
Add tomatoes, Worcestershire sauce, salt, stock and lamb.
Bring to the boil and transfer to Slow cooker.
Cook for the recommended time.
Dumplings Make the dumplings by mixing flour, salt, suet and parsley.
Add water and mix to a soft dough.
Shape into 8 balls (4 for Compact).
Add to the casserole and cook for 45 minutes with the lid on.
In the Family de luxe and Auto Slo cookers, cook dumplings on HIGH only.
Chef
