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Lamb Stew with Port, Porcini and Herby Dumplings

A rich and sweet lamb stew with butternut squash, sweet potato, and herby suet dumplings cooked in the oven.

DinnerComfort FoodLambHigh ProteinStew
Estimated Nutrition
Calories
1326.1
kcal / serving
5304.5 kcal total
Carbs
58.7g
per serving
234.6 g total
Fat
94.6g
per serving
378.2 g total
Protein
60.5g
per serving
242 g total
Cook Time
65
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
150
g
Self-Raising Flour
CondimentsSauces
2
tablespoon
Plum Jam
alternatively cherry jam
1
piece
Worcestershire Sauce
few shakes
Dairy
75
g
Unsalted Butter
1
piece
Egg
medium, free-range
GrainsCereals
4
tablespoon
Plain Flour
Liquids
250
ml
Port
500
ml
Beef Stock
Meat
900
g
Lamb Neck
cut into 2cm cubes
200
g
Bacon Lardons
preferably oak smoked
NutsSeeds
2
clove
Garlic
chopped
5
piece
Sage
fresh leaves, chopped
1
piece
Bay Leaf
1
tablespoon
English Mustard Powder
4
tablespoon
Flat leaf Parsley
freshly chopped, to serve
1
piece
Salt
to taste
1
piece
Black Pepper
to taste
1
handful
Thyme
fresh leaves
OilsFats
5
tablespoon
Vegetable Oil
75
g
Suet
shredded beef or vegetable suet
Vegetables
1
bunch
Spring Onions
chopped, white and green parts
500
g
Butternut Squash And Sweet Potato Mix
shop-prepared mix
25
g
Sun-Dried Tomatoes
chopped
50
g
Porcini Mushrooms
dried, chopped

Method

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