Prep 20 mins
Cook 2 hrs
In the old days mutton was usd for this recipe, but today, lamb serves equally well.
- 1 1⁄2 lbs mutton neck or 1 1⁄2 lbs lamb
- 2 onions, chopped
- 6 ounces mushrooms, sliced
- 3 carrots, chopped
- 1 turnip, diced
- 1 parsnip, blanched and chopped
- salt and pepper
- 1 tablespoon tomato puree
- 2 teaspoons red currant jelly
- 1 pint vegetable stock or 1 pint water
- 4 ounces self raising flour
- 2 ounces shredded suet
- 1 teaspoon chopped parsley
- Set oven to 375*F or Mark5.
- Cut the meat into 1 inch cubes and put in the bottom of a large casserole dish.
- Spread the meat with the redcurrant jelly and cook in the oven for 15 minutes.
- Remove from the oven and add the chopped vegetables and a little salt and pepper. Stir the tomato puree into the stock or water, and pour over the meat and vegetables.
- Return to the oven.
- Reduce the temperature to 350*F or Mark 4. and cook covered, for about 1 1/2 hours until the meat is tender.
- To make the dumplings, mix together the flour, suet, and parsley and seasoning with just enough water to form a stiff dough. This should make about 6 small dumplings.
- Add the dumplings to the stew for the last 30 minutes of the cooking time.
- Serve with buttered mashed potatoes and a green vegetable.