Kiddies Kitchen (Christmas edition) | Page 44

Lamb casserole with mint dumplings Serves 4 Ingredients: 500 g diced lamb some flour for dusting 2 carrots, sliced 1 celery stalk, sliced 1 red bell pepper, finely chopped 2 tbsp vegetable oil 1 shallot 1 garlic clove 100 ml rosé wine 1000 ml chicken stock small bunch of flat leaf parsley salt, pepper to taste for the dumplings: 100 g plain flour 100 g breadcrumbs 100 g butter (melted) 2 eggs 3-4 fresh sprigs of mint (finely sliced) salt (to taste) 1 teaspoon mustard 1. Preheat the oven to 200 C. Take your casserole dish or other cast iron dish with a lid. 2. Wash and clean the meat. Drain well. Heat the oil in the casserole. Put 1-2 tbsp flour into a bowl and dust the diced meat in small batches.Fry until golden. Put them into a bowl and set aside. 3. When all the meat has been fried add some more oil into the dish. Sauté the finely chopped onion and then the mashed garlic. Add the wine and cook for a couple of minutes to eliminate the alcohol. Only the flavor will remain. 4. Put back the meat, add the sliced carrot, celery, and red bell pepper. Pour in the stock, add the finely sliced parsley, add some salt and pepper. Cover with a lid then put in the oven. 5. Bake for 90 minutes or until the meat is tender. 6. After an hour make the dumplings: Mix all the ingredients in a bowl until smooth. 7. Take the dish from the oven 30 minutes before the end and shape dumplings from the mixture with your wet hands. Add to the meat and bake for further 30 minutes covered with a lid. Every so often turn over with a spoon. Check the dumplings that they have been cooked through and that the meat is tender. Serve warm.