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Mum’s Lamb Stew With Dumplings

Try this delcious dish from Gary Mehigan.



  • 1.

    Preheat a fan-forced oven to 165°C.

  • 2.

    Heat a large heavy-based saucepan or enamelled castiron casserole over high heat, then add the oil.

  • 3.

    Working in batches, brown the lamb for 6–8 minutes, stirring until it is well browned on all sides, then remove and set aside.

  • 4.

    Brown the carrot, onion and garlic for 3–4 minutes, then add the thyme and bay leaves.

  • 5.

    Return the meat to the pan.

  • 6.

    Add the tomato paste and stir to combine, then stir in the tomato and veal stock.

  • 7.

    Bring to the boil and season with salt and pepper.

  • 8.

    Pop on a lid and cook in the oven for 2 hours or until the meat is tender.

  • 9.

    Remove from the oven, remove the thyme and bring the stew back to a gentle simmer over low heat while you make the dumplings.

  • 10.

    For the dumplings, mix the flour, suet mix and salt in a large bowl.

  • 11.

    Make a well in the centre, then pour in the water and mix gently by hand; add extra flour if needed for the mixture to just come together.

  • 12.

    Form into 2 cm balls and drop them onto the surface of the bubbling stew.

  • 13.

    Pop on the lid and simmer for 6–8 minutes.

  • 14.

    Turn off the heat and leave covered for 2 minutes.

  • 15.

    Sprinkle the lemon zest and parsley over the stew and serve at once with the dumplings.

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» Top Wine Matches For This Recipe

Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Mum’s Lamb Stew With Dumplings.


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Posted by Karen368Report
cooked it. loved it. wil cook it again for the very fussy family