Options:

Include nutrition information?

Lamb & Vegetable Stew With Herb Dumplings

Created by ImPat on June 15, 2016

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.