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Maxi's lamb stew with parsley dumplings


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About Maxine

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This is tasty, comforting and oh so satisfying in the freezing winter months.

When it comes to favourite family recipes, this one always hits the mark - and is one of my most requested dishes over the winter months.

Don't be alarmed when those little dollops of dough swell to pillowy packages of gravy-sopping goodness.

Don't be alarmed when those little dollops of dough swell to pillowy packages of gravy-sopping goodness.

It's simple, wholesome fare .... a very basic but intensely comforting lamb stew smothered with light-as-a-feather parsley dumplings. Just try and resist going back for seconds.

Do you have a favourite family recipe you'd like to share with our readers? Please email it to us here. Or, if you're a YsFriend, you can post it via your Dashboard.

Maxi's lamb stew with parsley dumplings

Ingredients:

  • 750g lean lamb chops
  • 2 carrots
  • 4 sticks celery
  • 2 bay leaves
  • 2 onions
  • A generous handful of peas 
  • a big handful of chopped Italian parsley
  • 1 clove garlic
  • 4L quality chicken stock
  • splash of soy sauce to taste
  • For the dumplings:

  • 1 cup SR flour
  • 75g butter
  • a sprinkle of salt
  • a big handful of finely chopped Italian parsley
  • about 1/4 cup of milk
  • Here's how:

    In a large, heavy-based stewing pot, brown your lamb in batches to seal. Remove and set aside.  

    Add a little olive oil and add garlic, bay leaves, diced onion, celery and carrot. Saute until onion is translucent. Add chicken stock and lamb. Reduce heat to simmer for about 1 hour, checking every 15 minutes or so.

    Season with soy sauce to taste. Add a good splash or two, to add depth of flavour. You can also remove any bones from the chops at this stage. Now add your peas and parsley. 

    Meanwhile,  sift flour into a bowl and rub in your butter. Add salt and finely chopped parsley, then milk. You want a wettish, scone-like consistency that holds, but drops off a spoon.

    Drop tablespoons full of your dumpling mix onto your stew and then cover with a lid at low heat for about 20 minutes.

    Remove lid and serve. Enjoy!

  • Enjoy more recipes like this: Maxi's cheese-and-spinach pie
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