All stews containing a lot of fat and bone are best cooked, cooled and reheated. This gives you an opportunity to remove fat from the top and to discard any bones which are entirely bare of meat. Reheat the stew and make sure that the liquid is boiling before you put in the dumplings.
ingredients
serves 4
2 pound scrag or middle neck of lamb
2 tablespoons All purpose flour
salt and freshly ground black pepper
2 large onions, sliced
1/2 pound potatoes
1 tablespoon pearl barley
1/2 teaspoon) mixed dried herbs
1 3/4 cups water
for the dumplings
1/4 cup shredded suet
1 cup self rising flour
1 tablespoon fresh parsley, chopped
salt and freshly ground black pepper
method
1. Toss the lamb in seasoned flour. Put the ' meat, onions, potatoes, barley and dried herbs in a large saucepan and slowly bring to the boil. Remove any scum that forms with a slotted spoon. Reduce the heat, cover and cook for 2 3/4 hours.
2. Thirty minutes before the end of cooking time, make the dumplings. Mix the suet, flour, parsley and seasoning together. Mix in enough water to make an elastic dough. Divide the dough into 8 balls.
3. Bring the stew to the boil and drop the dumplings into the liquid. Replace the lid and leave to boil for 20 - 25 minutes. They will rise to the surface when cooked.
Serve immediately.
more information
Cooking time: 2 3/4 hours, plus optional overnight cooling, plus 40 minutes
