Lamb Stew with Barley and Herb Dumplings

Method

Step one

Preheat the oven to 150°C, 300F, Gas mark 2.

Step two

Heat the olive oil in a large pan over a high heat, add the onions, carrots and parsnips and cook for 5 minutes. Add the pancetta and cook for a further 5 minutes.

Step three

Add the McDougall’s Plain Flour and gradually add the rich ale and Bisto Beef Bouillon to make a sauce. Once combined add the rosemary and barley and gently simmer for 10 minutes.

Step four

Meanwhile, prepare the dumplings by putting the McDougalls Self-Raising Flour, suet and salt in a mixing bowl.

Step five

Add the water, a little at a time mixing until you have a thick dough. Divide the dough into 20 pieces and using floured hands shape into golf sized balls.
umplings by putting the McDougalls Self-Raising Flour, suet and salt in a mixing bowl.

Step six

Place the sliced lamb into an ovenproof dish and pour over the sauce.

Step seven

Place the dumplings on top of the casserole allowing enough room for them to expand. Cover with a lid and cook in the pre-heated oven or simmer on the top of the stove for 20 minutes, or until the dumplings are cooked and barley is tender.

Tips

This is a great way to use up cooked lamb.