Lamb casserole with herb dumplings

Babiche Martens

A good old-fashioned brown casserole is hard to beat. The dumplings are made from a soft savoury scone mixture; when they are cooked on top of your casserole they absorb its flavours to make a hearty, warming meal, served with green vegetables. The smells coming from the oven are very aromatic.

For the lamb

2 Tbsp	Olive oil
1	Onion, chopped
4	Garlic cloves, crushed
2	Celery stalks, sliced
2	Carrots, sliced into chunks
800 g	Lamb, diced leg or shoulder (Main)
1 Tbsp	Paprika
1 cup	Beef stock
½ bottle	Red wine
1 tin	Tomatoes, diced (Main)
2 stalks	Thyme

For the dumplings

180 g	Self raising flour
½ tsp	Salt
80 g	Cold butter, grated
¼ cup	Chopped parsley
¼ cup	Grated tasty cheese
1 dash	Water

Directions

1. Preheat an oven to 160C.
2. Heat the oil in a heavy-based ovenproof dish. Add the onion, garlic, celery and carrot, cooking for 4 or 5 minutes until lightly browned. Remove and set aside.
3. Brown the lamb in 2 or 3 batches. Return the vegetables to the pan. Stir through the paprika for 1 minute.
4. Add the stock, wine, tomatoes and thyme. Season with salt and pepper. Cover and place into the oven for 1½ hours until the meat is tender.
5. While the lamb is cooking, make the dumplings. Into a bowl place the flour, salt and butter. Using your fingers, mix to resemble fine breadcrumbs. Add the parsley and cheese, then a little water to make the dough. Divide into eight pieces.
6. Remove the casserole and place the dumpling balls on top. Return covered to the oven for 30 minutes.
7. Serve the casserole hot with a side of green vegetables.

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