Lamb & Vegetable Stew With Herb Dumplings
"Love lamb and dumplings and this one from Australian Better Homes and Gardens Diabetic Living looks so good."
Original is 6 servings
Ingredients
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- FOR HERB DUMPLINGS
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Nutritional
- Serving Size: 1 (469.1 g)
- Calories 618.2
- Total Fat - 38.8 g
- Saturated Fat - 15.4 g
- Cholesterol - 97.5 mg
- Sodium - 429.8 mg
- Total Carbohydrate - 39.1 g
- Dietary Fiber - 7.5 g
- Sugars - 9.1 g
- Protein - 30.4 g
- Calcium - 149 mg
- Iron - 4.2 mg
- Vitamin C - 33.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 150C fan forced.
Step 2
Heat oil in a large heavy-based stove-proof and ovenproof casserole dish over a medium-high heat and add lamb and cook for 1 to 2 minutes on each side or until browned.
Step 3
Add parsnip, carrot, celery, onion, rosemary, garlic, tomato, stock, mustard and pepper and stir well, making sure lamb is covered in liquid.
Step 4
Cover, transfer to oven and bake for 2 1/2 hours or until lamb is tender and breaks into pieces easily.
Step 5
Meanwhile, to make her dumplings, combine flours and herbs in a medium bowl and using your fingertips, tub in margarine until well combined (I would use a food processor) and then stir in cheese.
Step 6
Add milk and using a flat bladed knife, mix until dough comes together to form a ball (one again I would use a food processor instead of knife).
Step 7
Divide dough into 18 small balls.
Step 8
Remove lid from dish and arrange balls over the top of the stew.
Step 9
Increase oven temperature to 180C fan forced and bake, uncovered, for 20 minutes or until dumplings are cooked through and light golden on top and serve.
Tips
No special items needed.
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