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
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.
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.
serving amount
serves 4
rate this recipe
8.5
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