Lamb and vegetable hot pot with herb dumplings
lean lamb leg steak
600 g, (buy 700g) fat trimmed, cut into 3cm pieces
1 medium, chopped
2 small, peeled, chopped
200 g, halved
1 tbs, finely chopped
2 cup(s), salt reduced, (500ml)
white self-raising flour
1 cup(s), (150g)
reduced fat oil spread
1 medium, lightly beaten
fresh flat-leaf parsley
2 tbs, finely chopped
⅓ cup(s), (80ml)
- Preheat oven to 180°C or 160°C fan-forced. Heat oil in a 2L (8-cup) capacity shallow flameproof casserole dish over high heat (see Quick Tip opposite). Cook lamb, in batches, turning, for 2–3 minutes or until browned.
- Add onion, carrot, mushrooms and thyme to dish and cook, stirring, for 5–7 minutes or until vegetables are softened. Add plain flour and stir to coat. Combine Worcestershire sauce and stock in a jug. Gradually add stock mixture to vegetable mixture in dish, stirring until combined. Cover and bring to the boil. Transfer dish to oven and bake for 1 hour 10 minutes.
- Meanwhile, place self-raising flour and spread in a large bowl. Using fingertips, rub spread into flour until mixture resembles breadcrumbs. Stir in egg, parsley, rosemary and enough of the milk to make a soft, sticky dough. Add a little more milk if needed.
- Remove dish from oven. Increase temperature to 220°C or 200°C fan-forced. Drop heaped teaspoons of dough, about 3cm apart, on top of the hot pot and lightly spray with oil. Bake, uncovered, for 15–20 minutes or until dumplings are lightly browned and cooked through. Serve.