Lamb hotpot with dumplings
For the dumplings
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.