Slow cooking is a great way to ensure you get really tender meat in your stews. If you’ve got the time, this lamb dish is worth the wait
- 1 tablespoon sunflower oil
- 625 g (11/4 lb) lamb rump or chump steaks
- 1 leek, sliced; white and green parts kept separate
- 2 carrots, diced
- 2 x 415 g (131/2 oz) cans Scotch broth
- 180 g (61/4 oz) pack herby
- dumpling mix
- 5–6 tablespoons water
Preheat the slow cooker if necessary; see the manufacturer’s handbook. Heat the oil in a frying pan, add the lamb and fry until browned on both sides. Lift out with a slotted spoon and transfer to the slow cooker pot.
Add the white leek slices to the frying pan and cook for 2–3 minutes until just softened. Add the carrots and cans of soup, bring to the boil, stirring, then pour over the lamb. Cover with the lid and cook on low for 8–10 hours.
When almost ready to serve, tip the dumpling mix into a bowl. Using a fork, gradually mix in enough water to make a soft but not sticky dough. Divide into 8 and roll each piece into a ball.
Stir the green leek slices into the casserole, arrange the dumplings on top, replace the lid and cook on high for 30 minutes until the dumplings are well risen and the tops are dry. Spoon the stew and dumplings into shallow bowls to serve.
Lamb rump or chump chops have been used in this recipe for speed, but if you prefer you could buy shoulder steaks or lamb fillet and slice or dice it before frying.