When it comes to slow cooking, nothing compares to a hearty lamb stew with cheesy dumplings. Make yours with simple truth certify ed natural lamb from checkers for unbelievable flavour
YOU WILL NEED: FOR THE LAMB STEW
Olive oil; for frying
1.2 kg lamb neck slices
Salt and freshly ground pepper
1 Onion; peeled and finely chopped
2 Carrots; peeled and roughly chopped
2 Sticks celery; roughly chopped
2 Cloves of garlic; crushed
2 Rosemary sprigs
2 Tbsp. (30 ml) tomato paste
1 Tbsp. (15 ml) flour
150 ml White wine
1 litre Lamb or beef stock
2 Large potatoes; peeled and cut into quarters
250 g Spinach; washed
200 g Baby carrots; peeled
YOU WILL NEED: FOR THE DUMPLINGS
200 g Self-rising flour
1 tbsp. (15 ml) Rosemary
100 g Butter; cut into blocks
¾ Cup Wyke mature cheddar cheese; grated
6 Tbsp. (90 ml) yoghurt
Season lamb neck slices with salt, pepper and a little chopped rosemary. Heat a heavy-based pot (one that can go into an oven) with a little olive oil and brown lamb well in batches. Remove and set aside.
In the same pot, add some more olive oil and sauté onions, carrots, celery and garlic until golden brown. Stir in the tomato paste and flour and cook for one minute.
Pour in the wine and allow to bubble until almost evaporated. Add the stock, return the lamb to the pot and cover with a lid.
Season the stew with a little salt and pepper and simmer gently for about 1 1/2 –2 hours or until the lamb is soft, tender and falling off the bone. After an hour of cooking, add the potatoes, spinach and baby carrots.
Preheat oven to 180 °C.
To make the dumplings:
Place flour and rosemary into a bowl and rub in the butter until mixture resembles breadcrumbs. Add the cheese and just enough yoghurt to create a soft dough. The mixture should still be a little sticky.
Gently place golf ball size balls of dough on top of the stew and bake in the oven for about 25 minutes or until dumplings are golden brown and cooked through.
Serve as is or with mashed potato and seasonal vegetables.