Cinnamon lamb stew with parsley dumplings recicpe
Warming aromatic cinnamon add a great dimension to this lamb stew with dumplings.
Ingredients
| 2 tablespoons | pearl barley rinsed |
| 4 | large carrots peeled and sliced into thick circles |
| 300g | Lean Lamb or 2 Lamb leg steaks |
| 2 | medium onions sliced |
| 2 tablespoons | oil or butter |
| 1 teaspoon | organic cinnamon |
| 1 | pint beef stock |
| 1 teaspoon | cornflour |
| 1 teaspoon | butter |
Dumplings
| 1tablespoon | vegetarian suet |
| 2 tablespoons | self-raising flour |
| ½ teaspoon | organic salt |
| ½ teaspoon | freshly ground black pepper |
| 1 tablespoon | fresh or organic dry parsley |
| 8 tablespoons | cold water |
Method
- Fry the onions, carrots, and lamb together in a large pan until they are browned
- Add the pearl barley, cinnamon and stock to the pan and cook for about 35 minutes till the barley is soft and the lamb is tender
- Mix the teaspoon of butter and the cornflour together and drop pieces into the stew mix
- Whisk this in so no lumps form
To make the dumplings
- Mix the dumpling flour, suet, parsley, salt and pepper* together with the water
- Divide into 4 small dumplings
- Top the stew with the dumplings and cover the pan with a lid
- Turn the heat to a medium heat so the pan does not burn at the bottom
- Cook for a further 10 minutes to make cooked fluffy dumplings
- Serve sprinkled with chopped parsley
*The salt and pepper can be subsituted for Steenbergs Organic Perfect Salt Mix.
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