Photo of Lamb and red wine casserole with cauliflower dumplings by WW

Lamb and red wine casserole with cauliflower dumplings

11
11
11
SmartPoints® value per serving
Total Time
2 hr 5 min
Prep
20 min
Cook
1 hr 45 min
Serves
4
Difficulty
Moderate

Ingredients

plain flour

2 tbs

smoked paprika

½ tsp

diced lean lamb leg

400 g, (Buy 500g), fat trimmed

olive oil

1 tbs

eschalot(s)

6 whole, halved

carrot(s)

1 medium, coarsely chopped

parsnip

1 small, coarsely chopped

celery

2 individual, coarsely chopped

garlic

2 clove(s), crushed

red wine

125 ml, (½ cup), dry

beef stock

1½ cup(s), (375ml)

tomato paste

2 tbs

fresh rosemary

1 tbs, sprig

wholemeal self-raising flour

¾ cup(s), (150g)

reduced fat oil spread

25 g

cauliflower

200 g, coarsely grated

grated parmesan cheese

2 tbs

skim milk

¼ cup(s), (60ml)

egg(s)

1 medium

Spencers, Chives

20 g, finely chopped

Instructions

  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.

Notes

SERVING SUGGESTION: Steamed green beans. TIP: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave. You can also freeze casserole (without dumplings) for up to 3 months. Reheat on the stovetop in a flameproof dish until simmering, then continue from Step 4.

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