Local NewsNews
#WFD – Delicious Lamb Casserole with Mustard Dumplings
For a lower carb meal choose to serve this dish with either dumplings or nutty brown rice
POLOKWANE – A casserole will always provide a hearty and delicious meal for your and your loved ones.
What’s for Dinner says this lamb casserole is topped with easy-to-make dumplings and is a hearty weekday meal.
Ingredients
- 1kg lamb, cubed
- 125ml flour, seasoned
- 30ml oil
- 1 clove garlic, crushed
- 10 pickling onions, whole
- 3 leeks, sliced
- 3 celery sticks, sliced
- 4 carrots, peeled and sliced
- 2 tomatoes, diced
- 250ml red wine
- 1 x KNORR Spaghetti Bolognaise Dry Cook-in-Sauce
- 500ml water or stock
- 45ml fresh rosemary, chopped
- 250ml flour
- 5ml baking powder
- 15ml grain mustard, whole
- 1 egg, beaten
- 5ml oil
- 100ml milk
- nutty brown rice to serve
Method
- Toss meat in seasoned flour, fry in oil until browned and set aside.
- In the same pan, sauté the garlic and pickling onions for a few minutes then add the remaining vegetables and toss them gently for 2 min.
- Add the red wine, KNORR Spaghetti Bolognaise Dry Cook-in-Sauce, water and meat to the pan, bring to the boil, then simmer for 35-40 min until meat is tender.
- Add rosemary.
- Add hot water if the sauce is too dry.
- To make the dumplings: Sift the flour and baking powder together.
- Combine the mustard, egg, oil and milk.
- Pour the egg mixture into the sifted flour and stir to form a soft dough.
- Place heaped teaspoons full of the mixture onto the lamb stew in the pot, cover and leave for about 5-6 min.
- Turn the dumplings, cover and cook for a further 5 min.
- Serve with nutty brown rice
At Caxton, we employ humans to generate daily fresh news, not AI intervention. Happy reading!
