Irish stew with dumplings
- Details
- By Arthur Potts Dawson
- Serves 6,
- Requires 4ltr casserole dish
- Roll the lamb fillet pieces through the seasoned flour and then arrange in the bottom of the casserole dish patting any excess flour off before hand. When the first layer is complete then create a layer of the vegetables. Repeat the meat, vegetable layering until all the ingredients are gone.
- Sprinkle over the barley and parsley stalks and lightly season.
- Pour in the stock and bring to the boil over a high heat, turning down once boiled, skim off the froth from the top and cook in the oven with a tight fitting lid for 2 hours at 160c.
- Make up the dumplings by mixing the flour and thyme together, and then mix the suet without blending or rubbing together.
- Add enough iced water to create an elastic stiff dough that leaves a clean side to the bowl.
- Knead softly and cut into 12 pieces, then shape into rounds.
- Add the dumplings to the stew once cooked for 2 hours, and place back in the oven, with the lid off for 30 more minutes with the temperature turned up to 190c. The dumplings will cook and go golden brown on top.
- Serve with chopped fresh parsley sprinkled over the top of each plate.
