Simple Way to Make Jamie Oliver Lamb Casserole with Dumplings

Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, lamb casserole with dumplings. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Lamb Casserole with Dumplings is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Lamb Casserole with Dumplings is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook lamb casserole with dumplings using 16 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Lamb Casserole with Dumplings:

1. Prepare 1 kg boneless lamb shoulder, diced
2. Prepare 2 leeks, sliced
3. Make ready 3 carrots, peeled and sliced
4. Get 3 celery stalks, sliced
5. Prepare 2 onions, peeled and sliced
6. Get 2 garlic cloves
7. Take 1 oxo cube
8. Prepare 1/2 tsp garlic powder
9. Make ready 1/2 tsp paprika
10. Prepare 650 ml stock (I use 2 Knorr Chicken stock pots)
11. Make ready For the dumplings:
12. Make ready 45 g butter, diced (plus extra for glazing)
13. Prepare 150 g self-raising flour
14. Take 1 egg
15. Take 4 tbsp fresh parsley and chives, finely chopped
16. Take 75 ml milk

Instructions to make Lamb Casserole with Dumplings:

1. Preheat oven to 160°C/140°C fan. Heat 2 tbsp of rapeseed oil in a overproof casserole dish, over a medium high heat. Add the lamb and brown all over you may need to do this in 2 or 3 batches.
2. Add the leek, carrot, celery, onion and garlic to the lamb, stir until combined. Add the Oxo, garlic powder and paprika, then the stock. Cover dish with a lid, then place in the oven and cook for 1¾ hours.
3. When the lamb has been cooking for 1½ hours, make the dumplings. Place the flour in a medium bowl, add the butter and rub it into the flour. Lightly beat the egg then add with the herbs and milk into the centre of the flour. Bring together to make a soft and sticky dough.
4. Remove the dish from the oven, stir the lamb well, season to taste. Drop rounded dessertspoons of the dumpling mixture on top of the lamb mixture about 2cm apart, then brush with a little more melted butter.
5. Return the dish to the oven. Cook, uncovered, for about 20 minutes or until the dumplings are browned and cooked through.

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