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Try this delcious dish from Gary Mehigan.
Preheat a fan-forced oven to 165°C.
Heat a large heavy-based saucepan or enamelled castiron casserole over high heat, then add the oil.
Working in batches, brown the lamb for 6–8 minutes, stirring until it is well browned on all sides, then remove and set aside.
Brown the carrot, onion and garlic for 3–4 minutes, then add the thyme and bay leaves.
Return the meat to the pan.
Add the tomato paste and stir to combine, then stir in the tomato and veal stock.
Bring to the boil and season with salt and pepper.
Pop on a lid and cook in the oven for 2 hours or until the meat is tender.
Remove from the oven, remove the thyme and bring the stew back to a gentle simmer over low heat while you make the dumplings.
For the dumplings, mix the flour, suet mix and salt in a large bowl.
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.
Form into 2 cm balls and drop them onto the surface of the bubbling stew.
Pop on the lid and simmer for 6–8 minutes.
Turn off the heat and leave covered for 2 minutes.
Sprinkle the lemon zest and parsley over the stew and serve at once with the dumplings.
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