Lamb with plums and rosemary dumplings

Yield: 4 servings

Measure Ingredient
2 pounds Diced leg lamb
12 \N Onions; peeled and left
\N \N ; whole
4 \N Carrots; peeled and cut into
\N \N ; 1 inch chunks
3 \N Parsnips; peeled, cored and
\N \N ; cut into 1 inch
\N \N ; chunks
1 \N Dsp dripping
1 \N Dsp plain flour
2 teaspoons Brown sugar
1 pint Good brown stock
8 \N Plums; halved and stoned
\N \N Salt and pepper
\N \N Bouquet garni
8 ounces Self raising flour
5 ounces Suet
1 large Spri rosemary leaves
\N \N Cold water to mix

Trim the meat. Heat a flameproof casserole and put in the dripping and when it starts to smoke start browning the meat. Only brown a little at a time as too much meat in the pan at one time will bring down the temperature, and start to release the water in the meat and it will stew and not brown.

When each piece of meat is sufficiently browned, take it out and keep warm.

After the meat is done, put in the vegetables and fry more slowly until they are just coloured, adding the brown sugar at this stage will help the process and add some flavour.

Now stir in the flour and brown it for about 1 minute and then add the stock. Bring to boiling point, replace the meat and add the bouquet garni.

Season with salt and pepper.

Cover the pan and simmer for one and a half hours or until the meat is tender. Just before you need them, make the rosemary dumplings. Mix the flour, suet and rosemary leaves together in a bowl and add enough cold water to make a firm and moist dough but not sticky. About half an hour before serving add the plums and roll the dumplings and place on top of your lamb. Replace in the oven and turn the dumplings once after 15 minutes. Give them another 15 minutes to brown and then serve.

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Carlton Food Network

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