Lamb casserole with dumplings recipe
Created by The Tesco Recipes team
Craving comfort food? Make this lamb casserole recipe topped with herby dumplings for a traditional British dinner. With tender slow cooked lamb shoulder, plenty of veg and fluffy dumplings to soak up the rich sauce, this has everything you need.
See method- Serves 4
- 25 mins to prepare and 2 hours 15 mins to cook
- 780 calories / serving
Ingredients
For the casserole
- 2 tbsp plain flour
- 600g lamb boneless shoulder, trimmed of excess fat, meat cubed
- 2-3 tbsp olive oil
- small knob butter
- 1 large onion, chopped
- 2 garlic cloves, finely chopped
- 1 tbsp tomato purée
- 700ml hot lamb or chicken stock
- 2 medium carrots, diced
- 1 large potato, diced
- sprig rosemary
- sprig thyme
- handful roughly chopped flat leaf parsley
For the dumplings
- 100g self-raising flour
- 50g butter, cut in pieces
- 1 tsp rosemary leaves, finely chopped
- 1 tsp thyme leaves, finely chopped
- 2 tsp flat leaf parsley leaves, finely chopped
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Shop ingredientsEach serving contains
- Energy
- 3245kJ 780.0kcal
- Fat
- 54g
- Saturates
- 23g
- Salt
- 2.3g
- Sugars
- 9g
of the Reference intake
Carbohydrate 53.8gProtein 34.0gFibre 6.5g
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- Preheat the oven to gas mark 4, 180℃, fan 160℃. Put the flour in a large bowl and season well. Toss the lamb in the seasoned flour so it's well coated. Heat 2 tablespoons of the oil with the butter in a large flameproof casserole dish or deep ovenproof sauté pan.
- Tip in the lamb and fry over a high heat for 5 mins, turning over occasionally, until no longer pink and starting to brown. Transfer to a plate with a slotted spoon.
- Add the onion to the dish or pan with another tablespoon of oil if needed, and fry over a medium-high heat for 5 mins, or until just starting to brown, stirring occasionally. Stir in the garlic and cook for 1 min, then the tomato purée and keep stirring for about 30 seconds. Pour in a little of the stock and scrape the bottom of the pan to deglaze it. Slowly add the rest of the stock, stirring all the time.
- Return the lamb to the pan along with the carrots, potato, rosemary and thyme. Cover and cook in the oven for 1¾ hours.
- Just before the lamb has been cooking for 1¾ hours, make the dumplings. Put the flour in a medium bowl and season with salt and pepper.
- Add the butter and rub together with your fingers to make rough crumbs. Stir in the rosemary, thyme and parsley, then pour in 2 tablespoons of cold water and mix using a round bladed knife to a soft dough. Cut the dough into 8 even-sized pieces and shape into balls.
- Drop these on the surface of the casserole and cook in the oven, uncovered, for 20 more mins until the dumplings are risen and the lamb is meltingly tender. Serve scattered with parsley.
- See more Lamb recipes
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
