Spiced Lamb Casserole with Thyme Dumplings

Serves 4 -6

Ingredients

Casserole

• 2 tbsp olive oil

• 1 onion, chopped

• 2 garlic cloves, crushed

• 2cm piece fresh ginger, grated

• 1 tsp ground cinnamon

• 1 tsp ground cumin

• 2 tbsp plain flour

• 1.2kg lamb shoulder or leg, diced

• 2 carrots, peeled and cut into 4cm batons

• 2 tbsp tomato paste

• 100ml red wine

• 1L (4 cups) lamb or beef stock

• 2 tbsp quince paste (or substitute with redcurrant jelly)

• 2 tbsp chopped flat-leaf parsley

Thyme Dumplings:

• 100g (⅔ cup) self-raising flour

• ½ tsp baking powder

• 25g unsalted butter, softened

• ½ small onion, finely chopped

• 1 tbsp fresh thyme leaves

• 2 tbsp milk

• Salt & pepper, to taste

• Water, as needed

Instructions

Preheat & Prep

1. Preheat oven to 170°C (fan-forced or conventional).

2. Heat 1 tbsp of olive oil in a large, heavy-based casserole over medium heat.

3. Sauté onion for about 5 minutes until soft.

4. Add garlic and ginger; cook briefly until fragrant. Remove and set aside.

Brown the Lamb

1. In a bowl, mix cinnamon, cumin, and flour.

2. Dust lamb pieces lightly with the spice mix, reserving any excess.

3. Add remaining olive oil to the casserole. Increase heat to high.

4. Brown lamb in batches. Return all browned lamb and onion mix to the pan.

5. Stir in reserved flour-spice mixture, then add carrots, tomato paste, wine, stock, and enough water to cover.

6. Bring to the boil, then cover and transfer to oven. Cook for 1 hour 30 minutes.

Make Thyme Dumplings

1. In a bowl, sift flour and baking powder.

2. Rub in butter until mixture resembles breadcrumbs.

3. Stir in onion, thyme, salt, and pepper.

4. Add milk and mix gently by hand, adding a little water to form a very soft dough.

Finish the Casserole

1. Remove casserole from oven and increase temperature to 180°C.

2. Stir in quince paste until melted and incorporated.

3. Drop heaped tablespoons of dumpling dough into the casserole.

4. Cover and bake for 15–20 minutes, until dumplings are puffed and light.

Serve

Sprinkle casserole with fresh parsley and serve hot.