Welsh Lamb Cawl with Rosemary Dumplings

15 minutes prep, 2 hours cook

Serves 4

Ingredients

450g lean Welsh lamb shoulder, cubes

1 tbsps oil

1 onion, peeled and cut into wedges

450ml amb stock

1 leek, washed & sliced

2 carrots, peeled and cut into chunks or 12 mini carrots, scrubbed

Sprig fresh thyme

Sprig fresh rosemary

3 large potatoes, peeled and cut into large chunks

75g frozen peas

2 large handfuls curly kale

For the dumplings:

100g self-raising flour

50g suet

2 tbsps fresh rosemary, chopped

Method

Preheat oven to 180ºC/350ºF/ Gas Mark 4. Heat the oil in a large ovenproof pan or casserole pot and add the Welsh lamb cubes and onion and lightly brown

Add all the remaining ingredients (except the peas and curly kale) and bring to the boil. Cover with a lid and cook for about 1-1½hours.

Meanwhile, make the rosemary dumplings. In a bowl mix the flour and suet, then stir in the rosemary. Bind with a little water, divide the mixture into about 8- 10 mini balls and then drop the dumplings into the broth. Cover with a lid and cook for about 20 minutes until dumplings are fluffy and risen.

Remove dumplings when cooked and place on a plate and keep warm. Add the remaining vegetables about 10 minutes before the end of cooking and heat through. Ladle into bowls, add the dumplings and serve.