In collaboration with Tasty, Easy Lamb.
Stew and dumplings take me right back to my rural Canadian childhood. I grew up on the stuff, and the dumpling recipe I’ve shared here is a slight adaptation to the one that my mother used to make for us as kids. The ultimate comfort food that my own children now love too.
I’ve made my hearty winter-warmer stew with cubed lamb shoulder and kept the ingredients list fairly simple – chunky carrots and neeps a little bit of garlic and an onion are enough to impart a gorgeous flavour to the dish. I’ve also added some lamb ribs to this recipe, but that’s an optional extra. I like the extra meatiness the ribs add to the dish with their bones and fat content.
There’s something intensely satisfying about a stew with dumplings, isn’t there, especially after a bitterly cold winter’s day like the ones we’ve had lately. The dumplings themselves look really pretty all puffed out on the top of the stew too, wouldn’t you agree?
They’re remarkably easy to make as well. Just a few ingredients stirred up in a bowl and then drop the mixture onto the top of the simmering stew. Pop the lid on, wait 15 more minutes and dinner’s ready!
You may notice I’ve omitted potatoes from my recipe. If I’m to be honest, as much of a potato-lover that I am I don’t like them in my stews. I prefer to add carrots and swedes, and perhaps the occasional parsnip if I have any needing used up. I find that the dumplings do a great job of fulfilling the carbohydrate component of this dish instead, but feel free to add potatoes if that’s your thing, just add a little extra stock to compensate.
What’s your favourite winter warmer recipe? Do you have one that takes you back to your childhood?
For more lamb recipe inspiration visit the Tasty, Easy Lamb website and follow them on Twitter, Instagramand Facebook.
Tasty Easy Lamb Stew with Herbed Dumplings
Ingredients
for the tasty easy lamb stew
- 50 grams plain flour
- sea salt to taste
- freshly ground black pepper to taste
- 500 grams cubed lamb shoulder
- 500 grams lamb ribs optional
- 2 tbsp butter divided
- 2 tbsp sunflower oil divided
- 1 large brown onion finely chopped
- 3 cloves garlic finely chopped
- 4 medium carrots coarsely chopped
- 1 medium swede peeled and cubed
- 1 litre lamb stock homemade or from a stock cube
- 1 tsp Worcestershire sauce
for the herbed dumplings
- 300 grams plain flour
- 0.5 tsp sea salt
- 4 tsp baking powder
- 2 tbsp butter
- freshly ground black pepper to taste
- 1 handful fresh herbs finely chopped
- 225 ml full fat milk
Instructions
- Place flour in a bowl and season with salt and pepper to taste.
- Dredge the cubed lamb shoulder in the seasoned flour and set aside on a plate. Reserve the excess flour.
- Heat half of the butter and sunflower oil in a large stew pot. Sear half of the dredged lamb. Remove from the heat and set aside, repeating with the remaining butter, oil and lamb.
- Add the onion and garlic to the pan (you might need another splash of vegetable oil) and saute until browned. Scape up any bits stuck to the bottom of the pan. Add the remaining dredging flour.
- Return the seared lamb to the pot along with the lamb ribs, if using, the carrots, swede, lamb stock and Worcestershire sauce.
- Simmer gently for 45 minutes with the lid slightly off.
- To prepare the dumplings, place the flour, salt and baking soda in a small bowl.
- Rub in the butter with your fingertips until it resembles coarse breadcrumbs.
- Stir in the herbs and add the milk. Mix well. The batter will be thick and wet.
- Drop by the spoonful onto the top of the simmering lamb stew. Pop the lid on and cook for another 15 minutes.
Notes
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OTHER LAMB RECIPES YOU MIGHT LIKE
Lamb Stew with Spices, Butternut Squash & Chestnuts
Lamb & Haggis Meatballs with a Whisky Cream Sauce
Leftover Roast Lamb & Winter Vegetable Soup
Slow Cooked Lamb Shanks with Vegetables & Gravy
Indian Tapas: Lamb, Pea & Potato Mini Samosas
Slow-Cooked Lamb Casserole with Broad Beans & Apricots
Ten-Minute Honey Ginger Lamb Stir-Fry
Grilled Lamb Kibbeh Kebabs
Slow-Roasted Rack of Lamb with a Creamy Mustard Tarragon Sauce
BBQ Lamb Leg Steaks in a Herb Marinade
Leftover Roast Lamb & Mint Sausage Rolls
Quick & Easy BBQ Lamb Skewers
15-Minute One-Pan Lamb & Quinoa Midweek Supper
Street Food: Brazilian-Style Lamb Kibe
Chilean-inspired Lamb Burgers with Pebre & Marraqueta Buns
Brazilian-inspired Lamb Feijoada with Mango Salsa
Slow Cooker Lamb Chilli with Pasilla Peppers
Argentine-inspired Lamb Chops with Chimichurri
Lamb Casserole with Ale
Slow-cooked Shetland Lamb Casserole with Creamy Herbed Polenta
Pastitsio – Greek Macaroni Pie
This is a commissioned recipe for Tasty, Easy Lamb. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories!
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Have you made this recipe?
Take a photo and tag @tangoraindrop or use the hashtag #elizabethskitchendiary and share on Instagram and Twitter. It would make my day to see your creations!
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Daydream adventurer. Expat Canadian. Foodie. Calls Shetland home, for now. One eye is always on the horizon.
Dean T says
Will be making this this week , fancy a non beef stew and I adore herby dumps
Beth Owen says
These look incredibly tasty! Would be a hit in our home!
Nayna Kanabar says
Stews are perfect for the winter as not only are they filling but really hearty and warming too for the winter.
Charli Bruce says
We’ve been having a lot of stews recently and this one sounds great to add to our list… Who could ever resist a herby dumpling!
Dannii says
You can’t beat a comforting lamb stew – especially in this weather. Those dumplings sound amazing too.
Lynne Harper says
This looks gorgeous and a really hearty meal for this time of the year. I have never made dumplings myself but want to attempt to now 🙂 x
Emily Leary says
That is absolutely gorgeous. I can almost smell all those lovely flavours through the screen!
Hannah says
It does look really nice and warming. Perfect for the winter
Helen at Casa Costello says
Oh the ultimate in comfort food – I’ll never forget my first time making my own dumplings. fair to say, they weren’t that successful but practice definitely makes perfect!
Dena says
This looks so yummy! Those dumplings look amazing! xx
Traci says
Wow! I love the dumplings…and the stew! I think I would be in heaven with this on my dinner table. Thanks for sharing this recipe 🙂
Danielle says
Oh, my husband LOVES lamb, but I’m a novice. This looks like a great introductory recipe for me to try. Thank you!
Amy | The Cook Report says
Oh wow, this looks so fantastic! Stew and dumplings is my absolute favourite comfort food dinner
Nikki says
This is the perfect winter comfort food! Stew is one of my favourite meals just now. I will need to see if a gluten free version works for the dumplings!
Nina says
I’ve never had dumplings before and I’ve been looking for a recipe that incorporates them with something else and this might be it! It’s so beautiful presented but also doesn’t seem to complicated to make either which is perfect for me as I’m not overly confident with cooking!
Kate - Gluten Free Alchemist says
Perfect winter food! I love a good meaty stew when it is cold. And dumplings are always such a treat. I have a lovely GF recipe for them….. I must resurrect it! x
Natalie says
Although I’m not a fan of lamb (I prefer beef or chicken), this stew looks so hearty and delicious, and I really like the added dumplings, which I’m sure I’ll try the next time I cook a stew. Thanks for a lovely recipe!
Bintu | Recipes From A Pantry says
I love stew and dumplings and this looks absolutely delicious. That lamb looks so tasty and tender!
Jenni says
I love dumplings but have never made my own! This looks like a fab winter warmer meal x
Charli says
Oh gosh those dumplings. Stew is such a January dish for me – keeps me warm and toasty whilst its grey and horrible outside.
C x
Beth Owen says
This meal sounds super delicious. I think it would go down well in our house!