Ep 18: Gary’s mum’s lamb stew with dumplings
By Gary Mehigan
1kg boneless lamb shoulder, cut into 4-5cm chunks
40ml olive oil
2 carrots, peeled, cut into large chunks
2 onions, peeled and cut into large chunks
2 tablespoons tomato paste
2 sprigs of thyme
3 fresh bay leaves
3 parsley stalks
8 tomatoes, blanched, peeled, seeded and quartered
1-1.5L veal stock
Finely grated zest of 1 lemon
2 tablespoons coarsely chopped flat leaf parsley
150g self raising flour, plus extra if required
150g suet mix
1 teaspoon sea salt
180ml cold water
1 Season lamb with salt and pepper. Heat a large heavy based frying pan over high heat and add half the oil. Working in batches, brown the lamb for 6-8 minutes stirring to ensure it is well browned on all sides, remove and set aside. Remove meat, pour off fat and deglaze the pan with a little of the stock.
2 Add remaining oil to a pressure cooker over medium heat and brown the carrot and onion for 3-4 minutes, add tomato paste, and cook out for 2-3 minutes. Add thyme and bay leaves, parsley stalks, deglazed juices, lamb, tomatoes and remaining stock. Bring to the boil, cover with a lid and bring up to pressure, cook for 35-40 minutes.
3 Allow to cool slightly, release lid, pour liquid through a sieve into a large wide saucepan and simmer to reduce.
4 For dumplings, combine flour, suet mix and salt in a bowl. Pour in water mixing gently by hand until mixture just comes together. Add extra flour if dough is too wet. Roll into a log and cut into 2cm pieces, roll into balls and drop into the reducing sauce. Cover with lid and simmer for 8-10 minutes. To serve, sprinkle with lemon zest and parsley.