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Lamb Casserole with Herby Dumplings

ingredients

serves 4
4 tbsp vegetable oil
250 g pack shallots, peeled
3 sticks celery, trimmed and cut into 2 cm diagonals
2 cloves garlic, finely chopped
500 g diced lamb
1 tsp wholegrain mustard
400 g can chopped tomatoes
2 tsp fresh rosemary, finely chopped
284 ml fresh lamb stock
420 g can cannellini beans
1 rounded tsp cornflour
4 tbsp water
salt and freshly ground black pepper
1 1/2 cups (175 g) 6 oz self raising (self rising) flour
3/4 level tbsp baking powder
2 tsp fresh rosemary, finely chopped
40 g vegetable suet
125 ml water
salt and freshly ground black pepper

method

1. Preheat the oven to 180°C, 350°F, Gas Mark 4.

2. For the casserole, heat the oil in a frying pan and cook the shallots until golden, turning them frequently.

3. Add the celery and garlic and cook for a further minute then transfer to a 2 litre ovenproof casserole dish.

4. Brown the lamb in the frying pan and add to the casserole, in addition to, the mustard, tomatoes, rosemary and stock.

5. Cover with a lid or piece of foil and cook in the oven for 11/2 hours.

6. Thirty minutes before the end of cooking make the dumplings by combining all the ingredients to form a dough. Divide the mixture into eight spoonfuls.

7. Before adding the dumplings to the casserole add the cannellini beans and cornflour which has been blended with a 4 tbsp water and seasoning.

8. Once the dumplings have been added to the casserole replace the lid or foil and return to the oven for the final thirty minutes.

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