Savour this hearty rich lamb and vegetable stew cooked with fresh spinach and ricotta dumplings.
For the Stew Base:
Heat a frying pan.
Lightly seal the lamb in a frying pan then transfer to a pot.
Add the chicken stock, vegetables and herbs.
Bring slowly to a simmer and cook for about 1 ½ hours or until the lamb is tender.
Remove the vegetables and herbs from the stock and discard.
For the Vegetables:
Cook all of the vegetables except the tomatoes in a little of the lamb stock until al dente – about 6 mins.
Blast the baby plum tomatoes with a blowtorch or blanch them in hot water 3 seconds then put them straight into cold water.
Remove the skin.
For the Dumplings:
Blanch the spinach for 30 seconds then plunge into iced water.
Drain and squeeze really dry.
Lightly chop the spinach.
Over a pan of boiling water beat the ricotta.
Add the egg yolk.
Gradually add the parmesan.
Remove from heat and add the flour to form a dough.
Fold in the spinach.
Roll the dough into balls
Bring a pan of lamb stock to the boil and drop in the dumplings, cook for 6 mins.
Arrange the lamb with all of the veg and dumplings in a bowl.
Pour some stock over the top.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Trending This Week