Lamb and Red Currant Casserole with Rosemary Dumplings

Name: Lamb and Red Currant Casserole with Rosemary Dumplings
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: Makes 2 adult and 4 child portions
Ingredients: ½ rutabaga, peeled and cut into bite-size pieces (optional); 3 tablespoons red currant jelly; sea salt and freshly ground black pepper; 1 cup less 2 tablespoons lamb or beef stock; cabbage or curly kale, to serve; 2 carrots, peeled and sliced; 2 celery sticks, sliced; heaped 3 tablespoons all-purpose flour; 1 pound 10 ounces boneless lamb shoulder, diced; 1½ cups fresh white bread crumbs; ⅔ cup self-rising flour, plus extra for dusting; 2 large onions, thickly sliced; 2 teaspoons Dijon mustard; 1 tablespoon finely chopped rosemary leaves; 5 tablespoons butter, diced; 2 tablespoons red wine vinegar; 1 extra-large egg, lightly beaten; 2 tablespoons tomato paste; 2 teaspoons Worcestershire sauce; 1¾ cups red wine

Preparation info

Makes
2
adult

Difficulty
Easy
Ready in
3 hr

Appears in

Madhouse Cookbook

By Jo Pratt

Published 2013

About

This hearty casserole is ideal to serve as an alternative to a roast meal when you are short of time. All you have to do is throw all the ingredients into a Dutch oven, pop it in the oven and leave it to cook. The only other effort required is to whiz together the dumpling ingredients in a food processor and add them to the Dutch oven toward the end of the cooking time.

Ingredients

Method