Lamb Goulash with Dumplings
Over a year ago
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Ingredients
- 1 ½ lbs Leg or shoulder Newzealand Lamb
- 2 to 3 tbls Oil
- 1 Large spanish onion sliced
- 1 Crushed garlic clove
- amp@ chopped@1 Red pepper deseeded &
- 8 oz Can tomatoes
- ½ pint Stock
- ¼ tsp Caraway seeds
- 2tbsp Paprika
- amp@ Pepper@ Salt &
- Dumplings
- 4 0z Self raising flour
- ¼ tspn Salt
- 2 oz Shredded suet
Accompaniment
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Method
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1
Cut the lamb into 1" cubes and fry in the oil until brown on all sides. Remove from the pan drain and place into a large casserole.
Fry the onions & garlic gently until soft & pulpy. Add the red pepper & fry for a further 5-10 mins. Stir in the tomatoes, stock caraway seeds paprika and a little salt & pepper. Bring to the boil stirring continuously. Pour over the lamb in the casserole dish and cook in a moderate oven 350F/ Gas mark4 for 1 30 mins.
Meanwhile make the dumplings. Sieve the flour & salt into a bowl add the suet & mix thoroughly. Add enough cold water to make a fairly stiff dough. divide the mixture into 10-12 balls with well floured hands. Place the dumplings on top of the goulash, cover and cook for a further 20 mins
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