Scottish lamb & dumpling stew

This recipe was given to me by my now 101 year old granny. It is absolutely delish!

Course Dinner, Lunch

Cuisine Scottish

Keyword Lamb, Lamb Stew, stew

Prep Time 10

Cook Time 2

Total Time 2 10

Servings people

Calories 309kcal

Season meat and sear in dutch oven on medium to high heat, approx 5 mins. *see tip*
Remove meat and leave on clean plate.
Cook vegetables (except mushrooms) on medium heat for 2 - 3 mins
Add meat and juices back to pot.
Add flour and tomato paste, stir and cook for a further 2 - 3 mins.
Add orange juice, stock, bayleaf & thyme to pot. Cover and cook on low for 1.5hrs until lamb is tender.
Add in button mushrooms and spoon dumpling batter on top. Cover and cook for another 20 mins on low until dumplings are cooked *see tip*

Place flour in mixing bowl and using your fingers rub in butter until mixture resembles fine bread crumbs.
Make a well in center and pour in milk & parsley.3. Stir in gently and then spoon into stew. *see tip*

when cooking lamb don't crowd the pan, best to cook in batches. If you put too much in the pan it won't get a nice sear on it and will just look grey
to test if dumplings are cooked stick a skewer in them, the skewer should come out clean
if making dumplings for something different you can cook them in just a saucepan of stock
the stew will keep in the fridge for 3 - 4 days. When reheating it do so on a low heat with a lid on. The steam will moisten up the dumplings again
stew freezes great, just follow the instructions above to reheat it