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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Ep 18: Gary’s mum’s lamb stew with dumplings


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

Dumplings

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.

 

 

 


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