July 04, 2016


Boned shoulder of lamb - 500 gms
Oil - 2 tbsp
Onion - 1 (sliced)
Garlic clove - 1 (crushed)
Tomatoes -225 gms
Chicken stock -600 ml
Paprika - 2 tbsp
Salt and pepper
Parsley to garnish

For Dumplings:
Self raising flour - 100 gms
Pinch of salt
Suet - 50 gms (shredded)


  • Heat the oil in a large saucepan. Add the lamb and brown on all sides.
  • Add the onion and garlic and fry until softened, stirring occasionally.
  • Stir in the tomatoes with their juice, the stock, paprika and salt and pepper to taste.
  • Bring to the boil, then cover and simmer for one hour.
  • To make the dumplings, sift the flour and salt into a bowl.
  • Stir in the suet with enough cold water to bind to a dough.
  • Divide into 122 portions and shape into balls.
  • Add the dumplings to the soup and simmerr for a further 15 minutes or until the lamb is tender and the sumplings are puffed  up and cooked through,
  • Taste and adjust the seasoning and serve hot, sprinkled with parsley.

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