Spicy Lamb With Parsley Dumplings
|Lamb chops||700 Gram (Middle Or Scrag End Of Neck)|
|Onions||2 , chopped|
|Carrots||2 , sliced|
|Canned tomatoes||227 Gram (Including Juice)|
|Self raising flour||100 Gram|
|Salt||2 1⁄2 Milliliter|
|Shredded suet||50 Gram|
|Chopped parsley||30 Milliliter|
|Cold water||90 Milliliter|
In a large pan, try the lamb without adding rat to brown on both sides.
Add onions and carrots to pan and fry for 2-3 minutes.
Add tomatoes, Worcestershire sauce, salt, stock and lamb.
Bring to the boil and transfer to Slow cooker.
Cook for the recommended time.
Dumplings Make the dumplings by mixing flour, salt, suet and parsley.
Add water and mix to a soft dough.
Shape into 8 balls (4 for Compact).
Add to the casserole and cook for 45 minutes with the lid on.
In the Family de luxe and Auto Slo cookers, cook dumplings on HIGH only.