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15 ml/1 tbsp oil
8 lamb chops
Salt and freshly ground black pepper
1 onion, sliced
1 garlic clove, chopped
1 red (bell) pepper, sliced
100 g/4 oz/1 cup plain (all-purpose) flour
300 ml/0.5 pt/1.25 cups dry cider
150 ml/0.25 pt Chicken Stock
30 ml/2 tbsp chopped parsley
5 mill tsp baking powder
50 g/2 oz/0.5 cup shredded (chopped) suet
30 ml/2 tbsp water
Crusty bread (optional), to serve
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Method :
Heat the oil. Season the lamb with salt and pepper and fry (saute) in the
oil until browned on both sides, then transfer to a casserole dish (Dutch
oven). Add the onion and garlic to the pan and fry until soft but not
brown. Add the pepper and cook for 2 minutes, then stir in 15 ml/1 tbsp of
the flour and cook for 1 minute. Stir in the cider and stock, bring to the
boil, then stir in half the parsley, season to taste and pour over the
lamb. Cover and cook in a preheated oven at 180°C/350°F/gas mark 4 for 1
hour.
Meanwhile, mix the remaining flour with the baking powder, suet and the
remaining parsley. Stir in enough of the water to mix to a firm dough,
then roll into eight dumplings. Skim any fat off the top of the casserole,
add the dumplings, cover and cook for a further 30 minutes until the meat
is tender and the dumplings are cooked through. Serve with crusty bread,
if liked. |