Dinner ideas

Lamb stew with rosemary dumplings

Craving comfort food?
3H 15M

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.


Onion & rosemary dumplings


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.


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