Tasty lamb & pumpkin stew with dumplings
235 Recipes
Recipe Rating
Preparation Time: 3 minutes
Cook Time: 45 minutes
Serves: Serves 4
A hearty stew for keeping you warm on a cold night.
Ingredients
30ml olive or cooking oil
750g lamb, cut into 2 cm cubes
250g (about 18) pickling onions or 1 large onion, coarsely chopped
2 cloves garlic, crushed
4g medium tomatoes, skinned and chopped or 10 g can chopped, peeled tomatoes
5ml sugar
45ml dry red wine (optional)
625ml lamb or beef stock
15ml chopped fresh mixed herbs or 5 ml dried
1 pinch salt and freshly ground black pepper to taste
400g pumpkin, cut into 2 cm cubes
15ml Snowflake cake flour for thickening
Dumplings
250ml (140 g) Snowflake self-raising flour
3ml salt
30ml butter or margarine
30ml chopped fresh mixed herbs or 10 ml dried
125ml milk or water
Method
- Heat oil in a large, heavy-based saucepan and fry meat until golden brown. Add onions and garlic and sauté for a few minutes until soft and golden.
- Add tomatoes, wine, stock, herbs and seasoning and simmer for about 30 minutes.
- Add pumpkin and continue to simmer for about 30 minutes. Make a paste with flour and a little water, add to mixture and simmer for about 2 minutes until thickened.
- Dumplings: Sift flour and salt together. Rub in butter with fingertips until mixture resembles fine breadcrumbs. Add herbs and enough milk to mix to a soft dough. Drop heaped tablespoonsful of dough into hot stew. Cover with lid and simmer for about 15 minutes. Do not remove lid until dumplings are cooked. Serve hot.
