Use cheaper cuts of lamb for this hearty casserole topped with fragrant thyme dumplings.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2cm piece ginger, grated
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 2 tablespoons plain flour
- 1.2kg diced lamb shoulder or leg
- 2 carrots, peeled, cut into 4cm batons
- 2 tablespoons tomato paste
- 100ml red wine
- 1L (4 cups) Massel beef stock (See notes)
- 2 tablespoons quince paste (see Notes)
- 2 tablespoons chopped flat-leaf parsley
Thyme dumplings
- 100g (2/3 cup) self-raising flour
- 1/2 teaspoon baking powder
- 25g unsalted butter, softened
- 1/2 small onion, finely chopped
- 1 tablespoon thyme leaves
- 2 tablespoons milk
Method
- Step 1Preheat the oven to 170°C.
- Step 2Heat half the oil in a large heavy-based casserole over medium heat. Add onion and cook for 5 minutes or until starting to soften. Add garlic and ginger and fry for a few more seconds. Remove from pan.
- Step 3Combine spices with flour in a bowl, then dust lamb with mixture to lightly coat, reserving remaining flour mixture. Add remaining oil to casserole, increase heat to high and cook lamb, in batches, until browned. Return all lamb and onion mixture to casserole and stir in remaining flour mixture.
- Step 4Add carrots, paste, wine, stock and enough water to cover. Bring to the boil, cover, transfer to oven and cook for 1 hour 30 minutes.
- Step 5Meanwhile, for herb dumplings, sift flour and baking powder into a bowl and rub in butter until mixture resembles breadcrumbs. Stir in onion, thyme, salt and pepper. Add milk and bring mixture together using your hands, adding enough water to make a very soft dough.
- Step 6Remove casserole from oven and increase temperature to 180°C. Stir quince paste into lamb, then gently drop tablespoonfuls of dumpling mixture into the casserole. Cover and return casserole to the oven for 15-20 minutes, or until dumplings are light and fluffy. Sprinkle with parsley before serving.
- Low carb
- Low sugar
- Lower gi
Nutrition
3040 kj
Energy
52g
Fat Total
15g
Saturated Fat
3g
Fibre
41g
Protein
133mg
Cholesterol
1028.31mg
Sodium
6g
Carbs (sugar)
22g
Carbs (total)
All nutrition values are per serve
Notes
* Quince paste is from gourmet food stores and selected supermarkets.
** Lamb stock could also be used in this recipe.
- Author: Valli Little
- Image credit: Mark Roper
- Publication: Taste.com.au
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