Lamb casserole with herb dumplings | Women's Weekly Food
Lamb casserole with herb dumplings | Serves 6 | 2 hours 45 minutes of cooking | From Women's Weekly Food
Ingredients
- 1 kilogram boneless lamb shoulder
- 1 tablespoon olive oil
- 1 medium_piece (350g) leek
- 1 medium_piece (120g) carrot
- 2 (300g) celery stalks
- 40 gram packet french onion soup mix
- 2 cup (500ml) salt-reduced chicken stock
- 1/2 cup (125ml) water
- 20 gram butter
- 1 cup (150g) self-raising flour
- 40 gram cold butter
- 1 egg
- 2 tablespoon fresh flat-leaf parsley, finely chopped
- 2 tablespoon fresh chives, finely chopped
- 1/3 cup (80ml) milk
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