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Lamb Stew And Dumplings

Nutrition per serving    (USDA % daily values)
CAL
1121
FAT
96%
CHOL
55%
SOD
77%

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Ingredients for 4 servings

2 garlic cloves, chopped

1 turnip, peeled and cut into large chunks

1 parsnip or two small ones, peeled and cut into large chunks

2 onions cut into chunks

2 leeks, peeled and cut into large chunks

2 carrots washed and cut into large chunks

Dumplings

1 swede, peeled and cut into large chunks

4-8 pieces of neck of lamb, depending on size

Salt and pepper to season

2 teaspoons of dried herbs

250 g self raising flour

A really tasty accompaniment to stews and curries.

2 tablespoons of tomato paste

oil to brown lamb

1 - 2 pints of Lamb or vegetable stock (dependant on how much sauce you like, general ruling is enough to cover the stew)

125 g shredded beef suet

Water to bind

100 g pearl barley

4 large potatoes, peeled and quartered

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