Welsh Lamb Cawl with Rosemary Dumplings
15 minutes prep, 2 hours cook
Serves 4
Ingredients
450g lean Welsh lamb shoulder, cubes
1 tbsps oil
1 onion, peeled and cut into wedges
450ml amb stock
1 leek, washed & sliced
2 carrots, peeled and cut into chunks or 12 mini carrots, scrubbed
Sprig fresh thyme
Sprig fresh rosemary
3 large potatoes, peeled and cut into large chunks
75g frozen peas
2 large handfuls curly kale
For the dumplings:
100g self-raising flour
50g suet
2 tbsps fresh rosemary, chopped
Method
Preheat oven to 180ºC/350ºF/ Gas Mark 4. Heat the oil in a large ovenproof pan or casserole pot and add the Welsh lamb cubes and onion and lightly brown
Add all the remaining ingredients (except the peas and curly kale) and bring to the boil. Cover with a lid and cook for about 1-1½hours.
Meanwhile, make the rosemary dumplings. In a bowl mix the flour and suet, then stir in the rosemary. Bind with a little water, divide the mixture into about 8- 10 mini balls and then drop the dumplings into the broth. Cover with a lid and cook for about 20 minutes until dumplings are fluffy and risen.
Remove dumplings when cooked and place on a plate and keep warm. Add the remaining vegetables about 10 minutes before the end of cooking and heat through. Ladle into bowls, add the dumplings and serve.
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