This slow cooked lamb forequarter chop casserole is topped with herby dumplings for a traditional comforting British dinner.
Looking for more lamb recipes?
This and more great slow cooked recipes can be found in The Australian Womens Weekly Slow Cook cookbook.
Ingredients
Method
1.Preheat oven to 160°C.
2.Season lamb with salt and pepper. Heat half the oil in a large heavy-based ovenproof saucepan over high heat; cook lamb, in batches, for 5 minutes or until browned. Remove from pan. Add ¼ cup (60ml) water to same pan; cook, stirring, to lift any pieces stuck on the bottom of the pan. Add remaining oil, onion, garlic and rosemary. Reduce heat to medium; cook, covered, stirring occasionally for 20 minutes or until onions are lightly browned and very tender. Remove half the onion mixture; set aside.
3.Add carrot and celery to remaining onion mixture in pan; cook, stirring occasionally, for 4 minutes or until carrot and celery have softened slightly. Add paste; return lamb to pan with any meat juices. Increase heat to high; cook, stirring, for 3 minutes or until paste has changed to a slightly darker colour.
4.Add stock to pan; bring to the boil. Cover, then transfer pan to oven. Cook, stirring twice during cooking, for 1¾ hours or until meat easily comes off the bone.
5.Meanwhile, make onion and rosemary dumplings. Sift flour into a large bowl; season with salt and pepper. Rub in butter with fingertips until mixture resembles breadcrumbs. Make a well in the centre; stir in combined egg, milk and reserved onion mixture (from step 2) to form a soft dough. Gently knead on a floured surface. Roll level tablespoons of dough into balls. You will have 16 dumplings.
6.Place dumplings on top of stew about 2cm apart. Return pan to oven; cook, for a further 30 minutes or until a skewer comes out clean when inserted into the centre of a dumpling.
7.Serve stew and dumplings immediately, topped with parsley.
Dumpling dough can be prepared ahead and frozen, uncooked, in balls. Place frozen dumplings onto stew mixtures as directed; allow an extra 10 minutes cooking time.
Note
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