Saturday, June 20, 2009

Frugal foods and tips Lamb Stew with Parmesan dumplings

  • Grab some lamb bones from the butchers, chuck 'em in a pot with enough water to cover and let simmer away for a few hours.
  • Once the bones have toiled and troubled, cut the meat off them ( the meat should actually just fall off without any effort), dice finely, then add back into the water with diced onions, carrots, celery, parsnip and any other left over vegies that catch your eye.
  • Finely dice some spuds and throw them in, the longer they cook the thicker the stew will be as they mush down.
  • Throw in the usual suspects of beef/chicken stock, Worcestershire sauce, tomato sauce, a dash of Tabasco to warm those chilly nights or just some spicy BBQ sauce for less zing and whichever herbs/spices you want.
  • Simmer away on the stove top for about 2 hours or in a casserole dish in the oven/slow cooking crock pot for 2 -3 hours, the longer the better flavour.
  • Chuck together 2 cups of S/R flour, cut some butter through till it's like breadcrumbs, sprinkle in the Parmesan cheese then mix with enough milk to combine.
  • Roll into small balls and plop on top of the stew, cover and let cook for 20 - 30 mins.
  • Serve with a smile.

4 comments:

Marita said...

I've never tried making dumplings. I really should they sound like a tasty addition to a meal.

Jayne said...

They're very yummy and easy to make for when there's no spuds or rice :)

River said...

Yummy! Parmesan dumplings. I'm not a fan of lamb much, but I've done a similar recipe with beef bones. For me it's a two day recipe, I cook the bones until the meat falls off, strain the whole thing, set the liquid in the fridge. Next day skim off the fat, chop up the meat which I've kept covered in a separate dish, then proceed pretty much as you stated.

Jayne said...

LOL I did the beef bones a few days before, River.
Yep, letting it sit overnight to get the fat on the top is the best way :)

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