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Monday, March 08, 2010
Lamb Casserole with Sage and Onion Dumplings
9:01 PM | 
Posted by
Beth
Lamb Casserole
Ingredients
30ml Olive Oil
300g Stewing Lamb (Cubed)
2 Onions (Chopped)
Garlic
150g Carrots (Peeled and Sliced)
30g Plain Flour
2 Vegetable Stock Cubes
200g Potatoes (Peeled and Diced)
40g Sage and Onion Stuffing Mix
150g Frozen Peas
Salt
Black Pepper
Method
1) Preheat the oven to 180*C. Heat the oil in a large flameproof casserole dish, add the lamb and saute for 5 mins, stirring occasionally until golden brown. Transfer to a plate with a slotted spoon.
2) Add the onion, garlic and carrots to the casserole dish and saute for 4 minutes. Stir in the flour and cook, stirring for 1 minute.
3) Dissolve the stock cubes in 1.15ltr boiling water from the kettle then pour into the casserole. Return the meat to the dish along with the potatoes. Cover and oven bake for about 1 hour or until the lamb is quite tender.
4) Meanwhile, make up the stuffing mix with 100ml boiling water from the kettle, according to the pack instructions. Leave to stand for a few minutes before rolling into 8 walnut size balls. Add the dumplings to the casserole with the peas, cover and bake for a further 20 minutes or until the lamb is tender and the dumpling risen.
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