1

Preheat oven to 180°C or 160°C fan-forced. Combine plain flour and paprika in a medium bowl. Season with salt and pepper. Add lamb and toss to coat. Heat half the oil a 2 litre (8-cup) capacity flameproof casserole dish over medium-high heat. Cook lamb, turning, in batches, for 5 minutes or until browned. Transfer to a bowl.

2

Heat remaining oil in same dish over medium heat. Cook eschalot, carrot, parsnip and celery, stirring, for 5 minutes or until vegetables have softened. Add garlic and cook, stirring, for 1 minute or until fragrant.

3

Add wine and bring to the boil. Add stock, paste, rosemary and lamb and bring to the boil. Bake, covered, for 1 hour 10 minutes or until lamb is tender.

4

Meanwhile, place wholemeal flour in a large bowl. Using your fingertips, rub spread into flour until it resembles fine breadcrumbs. Stir in cauliflower and parmesan. Whisk milk and egg in a jug. Add milk mixture and chives to flour mixture and stir until mixture forms a soft dough (do not overmix).

5

Increase oven to 220°C or 200°C fan-forced. Drop tablespoons of dough, about 3cm apart, over lamb mixture. Bake, uncovered, for 15–20 minutes or until dumplings are cooked through. Serve.