Lazy Lamb Stew for Two
Ingredients:
500g of Diced Lamb
450g pack of pre-prepared stewing vegetables
½ packet of dumpling mix
1 packet of Potts Lamb Stock
½ teaspoon of dried mixed herbs
½ teaspoon of garlic granules
1 oz of plain flour
A little vegetable oil
Method:
Heat your oven to 180/gas mark 4
Toss the lamb chunks in flour and fry them in a little oil, till browned.
Add the vegetables, salt and pepper and garlic granules and cook for a few minutes, stirring frequently to ensure everything is well combined.
Transfer to a casserole dish and add the hot stock, cover and place in to your preheated oven for 1hr and 30 minutes.
In a bowl combine the dumpling mix with your herbs and a good grind of black pepper, then make them according to the packet instructions.
After the stew has been cooking for 1.5 hours, remove from the oven and add your dumplings, you can recover the dish for a soft dumpling top, or leave the lid off for a crunchier texture.
Pop your stew back into the oven for a further 25-30 mins, by then the meat will be lovely and tender and the dumplings cooked through.
