Half an Hour to Serving Perfect mummyzena lamb stew and dumplings

Hoping to dine mummyzena lamb stew and dumplings a luxurious restaurant's, but for a few causes are not able to go to restaurants. This site gonna help you with helpful instructions on producing a mummyzena lamb stew and dumplings like a famous chef made.

We hope you got insight from reading it, now let's go back to mummyzena lamb stew and dumplings recipe. You can cook mummyzena lamb stew and dumplings using 21 ingredients and 8 steps. Here is how you do that.

To make an unforgettable mummyzena lamb stew and dumplings, below are the ingridients needed:

1. Take of stew.
2. Provide 700 grams of lamb chunks.
3. Use 2 tbsp of oil.
4. You need 1 of onion, finely diced.
5. You need 2 clove of garlic, grated.
6. Provide 1 of swede, diced.
7. Use 4 of potatoes diced.
8. Get 4 of carrots, diced.
9. Provide 1 tbsp of tomato puree.
10. Take 5 tbsp of plain flour.
11. Take 1 tsp of sugar.
12. Provide 2 tsp of wholegrain mustard.
13. Use 1 1/3 liter of beef stock.
14. Get 1 of salt and pepper.
15. Take of dumplings.
16. Take 200 grams of suet.
17. Use 400 grams of plain flour.
18. Provide 1 tsp of black pepper.
19. Prepare 1/2 tsp of salt.
20. You need 2 tsp of dried herbs.
21. You need 1 of enough water to make a dough.

After preparing the components, next you are good to make your tasty mummyzena lamb stew and dumplings by following the instructions below:

1. in a pan brown the lamb..
2. add the oil, onion, garlic and vegetables and fry for 3 mins. stir continuously..
3. add the tomato puree and stir in. then add the flour and while stirring cook for 2 mins..
4. stir in 100ml stock, once the stock has been absorbed, add another 300ml stock and stir in. once most of the liquid has been absorbed stir in the rest of the stock..
5. add the sugar, mustard and seasoning and stir in. cover the pan and leave to simmer for at least 2.5hrs..
6. for the dumplings. in a large bowl put in all the dry ingredients and mix together with a fork. slowly add water to form a dough, it should be firm not wet and sticky..
7. form into loose balls, being sure not to handle the dough to much. ideally these are made close to serving as they only need 30mins to cook to keep them light and fluffy..
8. to cook the dumplings, add the balls to the stew 30mins before serving. be sure to cover the pan again and do not lift the lid until you serve..

Its made on a budget and packed full of great flavours. My mum used to make it when I was a kid in New Zealand and I still make it today. It's an absolute winner with the blokes who always want. To make dumplings, sift flour into a bowl with seasoning to taste. Rub in butter with fingertips until mixture resembles breadcrumbs.

Recipe : mummyzena lamb stew and dumplings

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