This yummy, family-friendly (e.g. our whole family ate almost all of it!) recipe is adapted from Cooking with Aldi: One Family, One Supermarket. It is a perfect winter, comfort food-type recipe.
1 kg of lamb chops (aim for as little bone as possible, or even lamb fillets. I spent about half of my preparation time just cutting meat from the bones. Fewer bones will cut down the preparation time significantly)
1 tbs olive oil
1 onion, chopped
2 carrots, peeled and chopped
4 potatoes, peeled and chopped
2 beef stock cubes
2 cups water
1 tin diced tomatoes
1 tbs paprika
1 and 1/2 cups self-raising flour
1 tbs dried chives
1/2 cup water
1. Remove bones from lamb, and chop meat into small (2cm) pieces
2. Heat oil in saucepan over high heat and brown lamb pieces
3. Add chopped onion, carrot, potato, stock cubes, water, tinned tomatoes and paprika to the pan.
4. Bring to the boil, then simmer, covered for 20 mins
5. Remove from heat and transfer to an 8-cup capacity baking dish
6. Meanwhile, make the dumplings by combining the flour, butter and chives in a food processor
7. Process until mixture resembles fine breadcrumbs
8. Add water and process until a soft dough forms
9. Transfer dough to a floured surface and knead
10. Form dough into balls (approx. 3cm diameter) and arrange on top of lamb casserole mixture
11. Bake for 25 minutes in a moderate oven. (Dumplings should be golden).
12. Stand for 10 minutes before enjoying your meal.
I'm linking up with the "Weekend Cookbook" at Mummy's Undeserved Blessings.