* Lamb Stew with Rosemary Dumplings

It's taken me about a year to get round to cooking this Lamb Stew with Rosemary Dumplings recipe for Neil. He spotted something similar on "Lorraine" one morning, when he didn't have to leave for work until a bit later than normal and was watching what the chef of the weeks was cooking - and he said "I'd eat that".

He's been waiting expectantly ever since.

Or so I thought.

I was finally feeling a bit better yesterday (I've had a bad cold - there was self pity and everything) and had remembered to get the lamb out of the freezer but forgotten what for, when I had a light bulb moment and remembered the stew recipe from a year ago. Sort of.

So. I slaved over a hot stove. SLAVED I tell you. Stopping only to blow my nose, cough, sneeze (and occasionally fart) out of the back door in a bid to not spread my happy.

At dinner time I did a whole "Ta-Daaaaaahhh" thing. Big reveal. Aren't you a lucky blokey Neil. Aren't I super duper wifey even though I'm very, very poorly. Look what I made you.

"What is it?"

"Lamb Stew with Rosemary Dumplings - it's a bit similar to that recipe you saw on Lorraine, about a year ago."

"What recipe?"

Hummpfff... "The one where you said "I'd eat that" ".

"I say that to everything."

Deep breaths. Don't kill him.

"Right... Eat your dinner. When you're done you can say "Thank you darling, that was delicious. How thoughtful that you cooked such a lovely meal for me when you were feeling like a pile of poo." !"

He grinned at me, cleared his plate and said "Lovely darlin' ".

That's his version of a cartwheel.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 

Lamb Stew with Rosemary Dumplings Recipe

Serves 3 - 4 
(3 if you're fighting over dumplings or 4 if served with additional vegetables)

Prep time - 15 minutes
Cooking time - 2hrs 30 minutes
Total time - 2hrs 45 minutes

You will need
A large flame proof casserole dish with lid

 Ingredients
1 tbsps olive oil
1lb 2oz/500g lamb neck fillet - chopped into 2cm chunks
1 large onion - peeled and cut into 8 wedges
2 medium carrots - peeled and chopped into 2cm chunks
2 sticks celery - chopped into 2cm chunks
1 tbsp fresh rosemary - chopped
1 tsp dried oregano
1 tsp ground cinnamon
3 cloves garlic - crushed
5fl oz/150ml white wine
14oz/400g can chopped tomatoes
14fl oz/400ml lamb stock
1 tbsp Worcestershire sauce
1 tbsps tomato puree/paste
salt
pepper
1 medium courgette - sliced

Dumplings
4.5oz/125g vegetable suet
9oz/250g self raising flour
1 tbsp fresh rosemary - chopped
salt and pepper (pinch of each)
5fl oz/150ml water

Method

• Heat the oil in the pan and brown the lamb for about 3 minutes.
• Add the onion, carrots, celery, rosemary, oregano, cinnamon and garlic and give it all a good stir. Cook for further 3 minutes.
• Add the wine and cook until reduced by half.
• Stir in the chopped tomatoes, lamb stock, Worcestershire sauce and tomato paste - season with salt and pepper.
• Cover and simmer on lowest setting for 1 hour 30mins.
• Preheat oven to 390f/220c/180c fan.
• Stir the sliced courgette into the stew then make the dumplings.
• In a bowl mix together the suet, flour, rosemary, pinch of salt and pepper... and gently add the water a bit at a time, mixing with a knife, until a slightly sticky dough is formed. You may need more or less water.
• Remove the lid from the stew and spoon in 8 dumplings (you can roll them with your hands but it gets seriously messy and you'll find it up your nose at bed time).
• Place the stew in the oven without a lid and bake for 15 - 30 minutes - or until the dumplings are crusty on the top and cooked through.
• Serve with extra green veg if you like.

EAT

Adapted from Dean Edwards recipe on Lorraine.

ONE YEAR AGO: Beef and Barley Stew