August 14, 2022

How to make Lamb hotpot with dumplings

Lamb hotpot with dumplings







Cook Time

135-140 Min


  • 700g/1 1⁄2lb neck of lamb, chopped
  • 2 teaspoons redcurrant jelly
  • 2 onions, chopped
  • 3 carrots, chopped
  • 1 turnip, chopped
  • 175g/6oz mushrooms, sliced
  • 1 parsnip, chopped and blanched
  • 1 tablespoon tomato purée
  • 600ml/1pt vegetable stock
  • salt and freshly ground black pepper

For the dumplings

  • 100g/4oz self-raising flour, sifted
  • 50g/2oz suet, shredded
  • 1 teaspoon chopped fresh parsley
  • Preheat the oven to 190°C/375°F/Gas mark 5.
  • Put the pieces of meat in the bottom of a large casserole dish. Spread them with the redcurrant jelly, and put in the oven for 15 minutes. Remove and add the vegetables and a little salt and pepper. Stir the tomato purée into the stock. Pour over the meat and vegetables. Return the casserole to the oven, reduce the temperature to 180°C/350°F/Gas mark 4 and cook for about 1 1⁄2 hours until the meat is tender.
  • To make the dumplings, mix together the flour, suet and seasoning with enough water to form a stiff dough. This makes about 6 small dumplings. Add the dumplings to the hotpot for the last 30 minutes of cooking.
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