Sweet mutton hot pot w/dumplings
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Neck of mutton or lamb |
| 2 | tablespoons | Redcurrant jelly |
| 2 | Onions; chopped | |
| 3 | Carrots; chopped | |
| 1 | Turnip; chopped | |
| 6 | ounces | Mushrooms; sliced |
| 1 | Parsnip; chopped & blanched | |
| 1 | tablespoon | Tomato puree' |
| 1 | pint | Vegetable stock, broth or |
| . water | ||
| 4 | ounces | Flour; self-rising |
| 2 | ounces | Suet; shredded |
| 1 | teaspoon | Parsley; chopped |
Directions
DUMPLINGS
Set oven to 375øor Mark 5. Put the pieces of meat in Ihe bottom of a large casserole. Spread them with the redcurrant jelly and place in the oven for 15 minutes. Remove and add the chopped vegetables and a little salt and pepper. Stir the tomato puree into the stock or water. Pour over the meat and vegetables. Return to the oven. Reduce the heat to 350øF or Mark 4 and cook for about 1 ½ hours until the meat is tender.
Dumplings: mix together the flour, suet, parsley and seasoning with enough water to form a stiff dough. This should make about six small dumplings. Add the dumplings to the hot pot for the last 30 minutes of cooking. Serve with buttered, mashed potatoes and a green vegetable. Serves 4 - 6.
** Favorite Scottish Recipes -- Johanna Mathie ** ** ISBN = 1 89435 12 X ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 07-26-95