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Lamb Stew With Dumplings

Lamb stew

Lamb Stew With Dumplings

500 -750 g lamb sirloin steak, cubed
2 Tbsp. cake wheat flour
2 Tbsp. cooking oil
1 onion, chopped
2 cloves of garlic, finely chopped
1 tsp smoked paprika
1 tsp medium curry powder (optional)
500 ml lamb of beef stock
2 bay leaves
410 g (1 can) chopped tomatoes, preferably already seasoned with basil and oregano

3 medium carrots, peeled and thickly sliced
3 medium potatoes, peeled and cut into quarters
salt and ground black pepper
2 cups cake flour 
1 Tbsp. baking powder
60 ml cooking oil or butter
1/2 cup milk
5 tsp mixed herbs, chopped (rosemary, thyme and oregano)
60 ml cheddar cheese, grated


1. Dust the meat with flour and brown it in heated oil remove from the heat and set aside.
2. In the same pan sauté onion, garlic, paprika and curry powder (if using) for about 2 minutes.
3. Return the browned lamb and its juices to the pan and add the rest of the ingredients. Bring the mixture to the boil.
4. Reduce the heat and simmer for 25 minutes or until the meat is tender and the sauce has slightly thickened.

For the dumplings:
Mix everything together and shape the dough into 8-12 golf size balls, flatten slightly. 
Place the balls onto the stew. Cover the pot with a lid and cook for 15 minutes or till dumplings are cooked.

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