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3 garlic cloves, chopped400 g potato, peeled and cut into approx. 1 cm dice
350 g carrot, peeled and cut into approx. 1 cm dice
400 g swede, peeled and cut into approx. 1 cm dice
2 sprigs rosemary
3 bay leaves
1 stick celery (if unavailable, just tie the rosemary and bay leaves together with the string)
600 g lamb stock
Salt and pepper to taste
For the dumplings
125 g plain flour
65 g suet
½ tsp baking powder
1 tbsp chopped rosemary
3-5 tbsp water
Salt and pepper to taste
Method (click to mark as completed)
Preparation time: 10-15 minutes
Add the onions, carrot and swede to the cooking pot.
Put the flour into the bowl and season with salt and pepper. Add the lamb and mix together making sure the lamb is well coated.
In the frying pan heat, the oil and fry the lamb in batches until golden brown. Drain, and then add it to the cooking pot.
Cut the stick of celery in half. Place the bay leaves, thyme and rosemary between the two halves of celery then tie the two halves together using a piece of the string. If you don’t have any celery, tie the rosemary and bay leaves together with string.
Add the remaining ingredients and cook on HIGH for 6-8 hours or LOW for 8-12 hours.
For the dumplings:
Combine the flour, suet, baking powder, rosemary and seasoning.
Gradually add the water to form a dough.
Using a little extra flour on your hands to prevent the dough sticking, roll it into approx. 12-14 balls. Refrigerate for 20-30 minutes.
Half an hour before the stew has finished cooking, add the dumplings.
Completed steps (click to remove last step)
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