Lamb & Tomato Stew with Rosemary Dumplings

Cooking time: 3 hrs

SERVES: 4-6

Ingredients

-1 Lamb shoulder.
-1 onion.
-2 cloves of garlic.
-800g cherry tomato.
-350g white wine.
-1 chopped tin tomatoes.
-15g Rosemary chopped.
-50g Suet.
-100g plain flour.
-3g baking powder.
-salt & black pepper.

Method

-Dice your lamb shoulder into 1 inch chunks and caramelise in a heavy bottom pan with plenty of salt and pepper. When your lamb is Golden Brown take out with a slotted spoon set aside.
-Chop your onion, slice your garlic and Place in the pan. Caramelise on a medium heat for 3 to 4 minutes then add your tomatoes and cook for a further 10 minutes.
-in your wine and reduce by half, then add your tin tomatoes and the lamb back into the pan. Cooked down on a low heat with a lid on for 2 1/2 to 3 hours.
-at this point you can tip the contents of the pan into a slow cooker and cook for a minimum of six hours.
-Chop your rosemary place in a metal bowl with your suet, plain flour, baking powder and a small pinch of salt. Bring together with your hand and enough water to form a dough.
-Once your stew is cooked add the balls to the top of the stew place on your lid and continue to simmer for 20 minutes. Preheat an oven to 190° take the lid off and cook in the oven for 10 minutes this will crisp up the dumplings slightly and finish off the reduction. Serve straight away or chill down and put in Tupperware for meal prep. Enjoy.