Mum’s Lamb Stew With Dumplings

Ingredients

• 30 ml olive oil
• 1 kg boneless lamb leg, cut into 4 cm chunks
• 2 carrots, cut into large chunks
• 2 onions, cut into large chunks
• 3 cloves garlic, coarsely chopped
• 2 sprigs thyme
• 3 fresh bay leaves
• 2 tablespoons tomato paste
• 8 tomatoes, peeled, seeded and quartered
• 1 litre veal stock table salt and freshly ground white pepper
• finely grated zest of 1 lemon
• 2 tablespoons coarsely chopped flat-leaf parsley
• 150 g self-raising flour, plus extra if needed
• 150 g suet mix, available in the baking or spice section of supermarkets.
• 1 teaspoon table salt
• 180 ml cold water