Preparation time: 20 minutes
Cooking time: 1½ hours
450g (1lb) lean Welsh lamb shoulder, cubes
1 tbsp oil
1 onion, cut into wedges
450ml (¾pt) Welsh lamb stock
1 leek, washed and sliced
2 carrots, peeled and cut into chunks, or 12 mini carrots, scrubbed
Sprig fresh thyme and rosemary
3 large potatoes, peeled and cut into large chunks
75g (3oz) frozen peas
2 large handfuls curly kale
Snipped chives to serve
For the rosemary dumplings:
100g (4oz) self-raising flour
50g (2oz) suet
30ml (2 tbsp) fresh rosemary, chopped
1 Preheat oven to 180ºC/R4.
2 Heat the oil in a large ovenproof pan or casserole pot and add the Welsh lamb cubes and onion and lightly brown. Add all remaining ingredients (except peas and curly kale) and bring to the boil. Cover with lid and cook for about 1-1½ hours.
3 For the rosemary dumplings, take a bowl and mix together the flour and suet, then stir in the rosemary. Bind with a little water. Divide the mixture into about 8-10 mini balls and then drop the dumplings into the broth. Cover with lid and cook for about 20 minutes until dumplings are fluffy and risen. Remove dumplings when cooked and place on a plate and keep warm.
4 Add the remaining vegetables about 10 minutes before end of cooking and heat through. Ladle into bowls, add dumplings, sprinkle with chives and serve.
Recipe and images courtesy of Autumn Welsh Lamb