Lamb Stew & Dumplings

A thickened meat with vegetables and a good old fashioned dumpling on top. Suitable for a cold winter night, main meal or supper.

Country of Origin:
Preparation Time: 10 Minutes


Lamb (diced)    175 grams 350 grams 525 grams
Flour    17 grams 34 grams 51 grams
Onions (diced)    56 grams 112 grams 168 grams
Mixed Vegetables (chopped)    75 grams 150 grams 225 grams
Marmite    0.25 level teaspoon(s) 0.5 level teaspoon(s) 0.75 level teaspoon(s)
Potatoes (diced)    175 grams 350 grams 525 grams
Plain Flour (dumplings)     125 grams 250 grams 375 grams
Baking Powder (dumplings)    8 grams 16 grams 24 grams
Margarine (dumplings)    27 grams 54 grams 81 grams
Water (dumplings)    62 ml 124 ml 186 ml
Salt & Pepper    to taste to taste to taste

1. Fry off the meat and onions till meat is browned. 2. Add the water and seasoning and marmite. Bring to the boil, reduce heat. Add the potatoes. 3. Simmer for approx 2 ½ hours or till the meat is cooked, then add the vegetables. 4. Simmer until the vegetables are cooked. 5. Mix the flour with a little water to make a thin paste. Add to the meat while stirring to thicken. Season. Dumplings 1. Mix the flour and baking powder, rub in the margarine until it is incorporated. 2. Mix with water to form a soft dough. 3. Shape into balls. 4. Bake at Gas Mark 7, 220°C, 425°F 5. Serve on top of the stew.

Serving Suggestion

Complete meal, no need to have anything else.

Medical Diets

    Gluten Free

    Dairy Free

    Wheat Free







    Sunday Lunch

These indicators are for guidance only. You are responsible for reading the recipe carefully and checking all packaging and ingredients you are using, to ensure they are suitable for your diet and/or medical needs. AVF Marketing will not accept any liability for any situations that might arise if this advice is ignored.

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