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7
IRISH STEW WITH GOATS CHEESE DUMPLINGS
Ingredients for the stew:
1.8kg lamb shoulder (cooked) 1 tbsp olive oil
250g streaky bacon 3 garlic cloves (crushed)
950ml lamb stock Salt and pepper
1 large onion, chopped 2 carrots, chopped
2 sticks of celery, chopped 2 sprigs rosemary, chopped
2 tbsp tomato purée 1 tbsp cornour
Ingredients for the dumplings:
100g self raising our 1 tsp baking powder
50g suet 1 tsp salt
75ml water 1 tsp dried parsley
40g goat’s cheese (soft) 1 tsp dried thyme
1 tsp dried marjoram 1 tsp black pepper
Method for the stew:
1. Remove the meat from the bone. Cut the meat and bacon into bite-sized chunks. Open the
lid and select
on the menu, and press
.
2. Add the stock. Bring to the boil, stirring. Simmer for 10 minutes.
3. Transfer the stock to a jug.
4. Add the oil. Add the onion and sauté till soft.
5. Add the meat, garlic, herbs and other vegetables, and cook for 5 minutes and add the
stock.
6. Add the tomato purée. Press
twice to stop the program. Close the lid. Select .
Method for the dumplings:
1. Mix all the ingredients by hand. Divide the mixture into 6 balls. Rest for 20 minutes.
To finish:
1. Make a smooth paste with the cornower and a little water in a cup. 30 minutes before
cooking ends, open the lid.
2. Stir the paste into the stew.
3. Add the dumplings. Close the lid.
4. Wait till the program ends, then serve a fabulous bowl of comfort food!
Note: If you do not have any cooked lamb, you may use raw lamb, with the slow cook program
instead of the stew program, then carry on from the dumplings moment.
STEW
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