450 g lamb neck, cut into pieces
1 large onion, chopped
250 g swede, peeled and cut into small chunks
3 parsnips, peeled and cut into small chunks
3 carrots, peeled and cut into small chunks
2 tsp thyme or rosemary of leaves, chopped
750 ml light lamb stock (use half the amount of cube or liquid concentrate advised to make the stock)
parsley a handful, chopped to serve
150 g self-raising flour
75 g suet, or freeze 75g of butter then grate
1 tsp thyme or rosemary of leaves, chopped
- Heat a large, wide pan with a lid and fry the lamb until golden. You probably won’t need oil as there will be some fat on the meat that will render down, but add a splash if you need to.
- Add the onion to the pan and cook until the edges are golden-tinged. Add all the veg and cook for 5 minutes, stirring. Season well, then add the thyme or rosemary.
- Tip in the stock, then simmer for 1 hour.
- While the stew is simmering, put the flour and suet or butter in a bowl with the herbs, ½ tsp salt and a really good grind of pepper. Add cold water until it comes together into a soft dough. Roll into 12 balls then sit these on top of the stew, cover with a lid and cook for another 20 minutes, until the dumplings have puffed up. Serve in shallow bowls and sprinkle with parsley.