Lamb and Dumpling Stew

Lamb and Dumpling Stew Recipe from United Kingdom

Region / culture: United Kingdom | Preparation time: 20 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Lamb and Dumpling Stew is a hearty and comforting dish that is perfect for a cozy family dinner or a special occasion. The tender lamb or veal cubes are cooked in a flavorful broth with onions and carrots, and topped with fluffy dumplings that soak up all the delicious flavors.

History

This recipe has its roots in traditional European cuisine, where stews and dumplings are popular comfort foods. The combination of tender meat, vegetables, and dumplings cooked together in a savory broth has been a favorite for generations.

Ingredients

1.5 lb (680 g) lamb or veal, cut into 2-inch cubes
3 tbsp vegetable oil
1 tsp salt
0.13 tsp pepper
0.5 bay leaf
1.5 cup water
4 medium onions, peeled and chunked
4 medium carrots, peeled and chunked

Dumplings

1.33 cup sifted flour
1 tsp salt
2 tsp baking powder
1 egg
0.5 cup milk

How to prepare

Heat oil in a pressure cooker.
Add lamb or veal cubes and brown them evenly.
Add salt, pepper, bay leaf, and water.
Lock the lid and bring it to full pressure.
Reduce the heat, maintaining the pressure, and cook for 5 minutes.
Quick-release the pressure.
Add onions and carrots.
Wipe the inside of the lid with a paper towel to remove excess moisture.
Replace the lid and bring it to full pressure again.
Reduce the heat, maintaining the pressure, and cook for 8 minutes.
Quick-release the pressure.
Meanwhile, make the dumplings: sift flour with baking powder and salt.
Beat the egg and combine it with the milk in a separate bowl.
Add the egg mixture to the flour mixture and combine them to form a sticky dough.
Drop spoonfuls of the dumpling batter over the simmering stew in the cooker.
Cook uncovered for 5 minutes.
Cover (but don't lock the lid) and steam for 5 minutes.
Remove the dumplings to a hot platter.
Thicken the gravy by blending 2 tbsp of all-purpose flour with 0.33 cup of cold water until smooth.
Gradually stir the mixture into the boiling stock, stirring constantly.
Cook over medium heat, stirring, until the gravy is smooth and thickened.

Variations

Substitute beef or chicken for the lamb or veal.
Add herbs like rosemary or thyme for extra flavor.
Use different vegetables such as potatoes or peas in the stew.

Cooking Tips & Tricks

Browning the meat before pressure cooking helps to seal in the juices and adds flavor to the stew.

- Be sure to wipe the inside of the pressure cooker lid with a paper towel to remove excess moisture before cooking the dumplings.

- To make the dumplings light and fluffy, be careful not to overmix the batter.

- Thicken the gravy with a flour and water mixture for a smooth and velvety texture.

Serving Suggestions

Serve the Lamb and Dumpling Stew hot, garnished with fresh parsley or chives. It pairs well with a side salad or crusty bread.

Cooking Techniques

Pressure cooking and steaming are the key techniques used in this recipe to ensure that the meat is tender and the dumplings are light and fluffy.

Ingredient Substitutions

If you don't have veal or lamb, you can use beef or chicken instead. You can also use gluten-free flour and dairy-free milk for the dumplings.

Make Ahead Tips

You can prepare the stew ahead of time and reheat it before serving. The dumplings are best made fresh just before serving.

Presentation Ideas

Serve the Lamb and Dumpling Stew in a large serving bowl or individual bowls, with the dumplings arranged on top. Garnish with fresh herbs for a pop of color.

Pairing Recommendations

Pair this hearty stew with a glass of red wine, such as a Merlot or Cabernet Sauvignon, for a perfect meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Lamb and Dumpling Stew contains approximately 400 calories.

Carbohydrates

Each serving of Lamb and Dumpling Stew contains approximately 35 grams of carbohydrates.

Fats

Each serving of Lamb and Dumpling Stew contains approximately 15 grams of fats.

Proteins

Each serving of Lamb and Dumpling Stew contains approximately 30 grams of proteins.

Vitamins and minerals

Lamb and Dumpling Stew is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

This recipe contains wheat (flour) and eggs.

Summary

Lamb and Dumpling Stew is a balanced meal that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Lamb and Dumpling Stew is a classic comfort food dish that is perfect for a cozy meal with family and friends. The tender meat, flavorful broth, and fluffy dumplings make it a satisfying and delicious option for any occasion.

How did I get this recipe?

The first time I saw this recipe, I was captivated. It was a cold winter day and I was visiting my dear friend Mary in her cozy little cottage in the countryside. As soon as I walked in, I was greeted by the most amazing aroma wafting from her kitchen.

I followed the scent and found Mary stirring a large pot filled with a hearty stew. The rich smell of lamb mingled with fragrant herbs and spices filled the air, making my mouth water. Mary smiled at me and said, "I'm making my famous Lamb and Dumpling Stew. Would you like to learn how to make it?"

I eagerly accepted her offer and pulled up a chair next to her as she guided me through the process. She showed me how to brown the lamb in a hot pan until it was golden and crispy, then add in onions, garlic, and carrots to create a flavorful base for the stew. Next, she added in a splash of red wine and let it simmer until it reduced and coated the meat in a rich, velvety sauce.

As the stew bubbled away on the stove, Mary taught me how to make the dumplings. She mixed together flour, baking powder, salt, and herbs in a bowl before adding in milk and butter to form a soft, sticky dough. She scooped spoonfuls of the dough and dropped them into the simmering stew, where they puffed up and absorbed the savory broth.

Finally, after letting the stew simmer for a few hours, Mary dished out bowls of the piping hot stew and topped them with fresh herbs. I took a bite and was instantly transported to food heaven. The tender lamb, fragrant herbs, and fluffy dumplings melded together in a symphony of flavors that warmed me from the inside out.

I knew then and there that I had to learn how to make this dish for myself. Mary graciously shared her recipe with me, along with her tips and tricks for creating the perfect Lamb and Dumpling Stew. I practiced making it over and over again, tweaking the recipe here and there until I had perfected it to my liking.

Over the years, I have made this stew countless times for my family and friends, each time receiving rave reviews and requests for the recipe. I have shared it with neighbors, coworkers, and even strangers who have become fast friends after tasting a bowl of my stew.

I have passed down this recipe to my children and grandchildren, along with the story of how I learned to make it from my dear friend Mary. It has become a beloved family tradition, a dish that is synonymous with love, comfort, and togetherness.

As I sit here now, stirring a pot of Lamb and Dumpling Stew on a cold winter day, I can't help but smile as I think back to that fateful day at Mary's cottage. It was the beginning of a culinary journey that has brought me so much joy and fulfillment, and for that, I am forever grateful.