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Grandma's Lamb Standby with Mint Dumplings
4 / 5
Gas mark 4 - 5,180°C, 350°F
Between 4 and 6 people
900g (2lb) Mutton/ lamb neck fillet/ boneless lamb shoulder, cubed
15mlsp (1tbsp) Oil
1 Onion, peeled and chopped
2 Cloves garlic, squashed
2 Small carrots, peeled and thickly sliced
1 Swede, peeled and cubed
2 Small sweet potatoes, peeled and cubed
450ml (3/4pt) Lamb stock
2x15mlsp (2tbsp) Redcurrant jelly
Large sprig fresh rosemary
100g (4oz) Self-raising flour
50g (2oz) Suet
15mlsp (1tbsp) Fresh mint, roughly chopped
Pre-heat the oven.
Heat the oil in a big pan with a lid and fry off lamb. Sauté the onions and garlic. Add the vegetables, stock, redcurrant jelly and seasoning and rosemary.
Transfer to a large ovenproof casserole and cook in oven for 1-1 1/2 hours until the meat is tender.
Meanwhile make the dumplings: In a small bowl mix together the ingredients for the dumplings with sufficient water to bind.
Take spoonfuls of the mixture and shape into rough balls. Remove the casserole lid and add dumplings to the casserole. Cook for another 30 minutes without the lid until dumplings are well risen and fluffy.
Serve with a mound of seasonal 'greens'.
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