Mutton and Turnip Stew with Soda Bread Dumplings
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Ingredients
- 700 g diced lamb shoulder
- 300 g swede, peeled and diced
- 2 carrots, sliced
- 1 onion, sliced
- 900 ml lamb or beef stock
- 150 g self-raising flour
- 100 ml buttermilk
- 2 fresh thyme
Nutrition (per serving)
- Calories
- 611 kcal
- Protein
- 36.9 g
- Carbohydrate
- 38.3 g
- of which sugars
- 9.7 g
- Fat
- 34.7 g
- of which saturates
- 15.3 g
- Fibre
- 4.3 g
- Salt
- 2.57 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a large casserole and brown the lamb in batches for 8 minutes, then lift out.
- 2
Add the onion and cook for 5 minutes, then return the lamb with the swede, carrots, thyme and stock.
- 3
Cover and simmer gently for 1 hour until the lamb is almost tender.
- 4
Mix the self-raising flour with the buttermilk and a pinch of salt to a soft dough, then shape into 8 small dumplings.
- 5
Drop the dumplings onto the stew, cover and cook for a further 15-20 minutes until the lamb is tender and cooked through with no pink remaining and the dumplings are fluffy.
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