Lamb Casserole with Sage and Onion Dumplings

Cooking time:     1 hr 40 mins
Serves:                4

What you need

300g John Penny stewing lamb, cubed
30ml olive oil
2 onions, chopped
2 cloves garlic, crushed
150g carrots, peeled and sliced
30g plain flour
2 vegetable stock cubes
200g potatoes, peeled and diced
40g sage onion stuffing mix
150g frozen peas
freshly ground black pepper

How to cook

Preheat the oven to Gas 4, 180°C, fan 160°C, 350°F.

Heat the oil in a large flameproof casserole dish, add the lamb and sauté for 5 minutes, stirring occasionally until golden brown. Transfer to a plate with a slotted spoon.

Add the onion, garlic and carrots to the casserole dish and sauté for 4 minutes. Stir in the flour and cook, stirring for 1 minute.

Dissolve the stock cubes in 1.15ltr boiling water from the kettle then pour into the casserole.

Return the meat to the dish along with the potatoes. Cover and oven bake for about 1 hour or until the lamb is quite tender.

Meanwhile, make up the stuffing mix with 100ml boiling water from the kettle, according to pack instructions.
Leave to stand for a few minutes before rolling into 8 walnut sized balls.

Add the stuffing balls to the casserole with the peas cover and bake for a further 20 minutes or until the lamb is tender.  Serve piping hot.

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