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mummyzena lamb stew and dumplings my family winter fave. mummyzena. Mix dumpling ingredients with a fork until well moistened, but do not overmix. Spoon dumplings onto gently boiling stew, trying to keep the dumplings on the.

To get started with this recipe, we have to prepare a few ingredients. You can have mummyzena lamb stew and dumplings using 21 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make mummyzena lamb stew and dumplings:

1. Get stew
2. Prepare 700 grams lamb chunks
3. Get 2 tbsp oil
4. Make ready 1 onion, finely diced
5. Get 2 clove garlic, grated
6. Prepare 1 swede, diced
7. Make ready 4 potatoes diced
8. Prepare 4 carrots, diced
9. Make ready 1 tbsp tomato puree
10. Get 5 tbsp plain flour
11. Get 1 tsp sugar
12. Take 2 tsp wholegrain mustard
13. Make ready 1 1/3 liter beef stock
14. Make ready 1 salt and pepper
15. Take dumplings
16. Get 200 grams suet
17. Make ready 400 grams plain flour
18. Make ready 1 tsp black pepper
19. Get 1/2 tsp salt
20. Take 2 tsp dried herbs
21. Make ready 1 enough water to make a dough

Stew: Heat the oil in a big saucepan, throw in the onions. Add the lamb pieces stirring with a wooden spoon to lightly brown. Add the spices, chutney, split peas and herbs. Add the potatoes, carrots and neatly place the balls on top of the.

Instructions to make mummyzena lamb stew and dumplings:

1. in a pan brown the lamb.
2. add the oil, onion, garlic and vegetables and fry for 3 mins. stir continuously.
3. add the tomato puree and stir in. then add the flour and while stirring cook for 2 mins.
4. stir in 100ml stock, once the stock has been absorbed, add another 300ml stock and stir in. once most of the liquid has been absorbed stir in the rest of the stock.
5. add the sugar, mustard and seasoning and stir in. cover the pan and leave to simmer for at least 2.5hrs.
6. for the dumplings. in a large bowl put in all the dry ingredients and mix together with a fork. slowly add water to form a dough, it should be firm not wet and sticky.
7. form into loose balls, being sure not to handle the dough to much. ideally these are made close to serving as they only need 30mins to cook to keep them light and fluffy.
8. to cook the dumplings, add the balls to the stew 30mins before serving. be sure to cover the pan again and do not lift the lid until you serve.

Defrost in the fridge overnight, then reheat in the oven until piping hot. Make the dumplings fresh and cook as in the recipe. Open a bottle of northern Spain's rioja - preferably a reserva. If the stew gets a little dry at any point, add a bit more water. Get the non-stick frying pan nice and hot on the hob and add a drizzle of olive oil.

Above is how you can prepare dinner mummyzena lamb stew and dumplings, very easy to make. Do the cooking stages appropriately, loosen up and use your heart then your cooking will likely be delicious. There are a lot of recipes which you could strive from this web site, please find what you want. In the event you like this recipe please share it with your folks. Completely happy cooking.