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Cinnamon lamb stew with parsley dumplings recicpe

Warming aromatic cinnamon add a great dimension to this lamb stew with dumplings.

Cinnamon lamb stew with parsley dumplings recicpe
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Ingredients

For the recipe:
  • 2 tablespoons pearl barley rinsed
  • 4 large carrots peeled and sliced into thick circles
  • 300g Lean Lamb or 2 Lamb leg steaks
  • 2 medium onions sliced
  • 2 tablespoons oil or butter
  • 1 teaspoon organic cinnamon
  • 1 pint beef stock
  • 1 teaspoon cornflour
  • 1 teaspoon butter
Dumplings
  • 1tablespoon vegetarian suet
  • 2 tablespoons self-raising flour
  • ½ teaspoon organic salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon fresh or organic dry parsley
  • 8 tablespoons cold water

Cinnamon Lamb stew with parsley dumplings recipe.

Method

01
Fry the onions, carrots, and lamb together in a large pan until they are browned
02
Add the pearl barley, cinnamon and stock to the pan and cook for about 35 minutes till the barley is soft and the lamb is tender
03
Mix the teaspoon of butter and the cornflour together and drop pieces into the stew mix
04
Whisk this in so no lumps form

To make the dumplings

01
Mix the dumpling flour, suet, parsley, salt and pepper* together with the water
02
Divide into 4 small dumplings
03
Top the stew with the dumplings and cover the pan with a lid
04
Turn the heat to a medium heat so the pan does not burn at the bottom
05
Cook for a further 10 minutes to make cooked fluffy dumplings
06
Serve sprinkled with chopped parsley
07
*The salt and pepper can be subsituted for Steenbergs Organic Perfect Salt Mix.