Lamb and Vegetable Stew with Dumplings
Ingredients
- For the stew
- 600 grams lamb (such as from the leg)
- 2 onions
- 2 garlic cloves
- 2 sticks Celery
- 200 grams waxy potatoes
- 200 grams potatoes
- 2 carrots
- 2 Tbsps vegetable oil
- 600 milliliters Beef broth
- 2 bay leaves
- salt
- freshly ground peppers
- For the dumplings
- 200 grams Pastry flour
- 1 egg
- 100 milliliters milk
- 1 Tbsp thyme
- Nutmeg
Preparation steps
For the stew: Rinse lamb, pat dry and chop. Peel and chop onions and garlic.
Rinse, clean and cut celery into pieces. Scrub, peel and dice potatoes and sweet potatoes. Peel carrots, cut lengthwise into quarters and cut into pieces.
Brown lamb in hot oil, add onions and garlic and pour broth into pan. Simmer approximately 30 minutes half covered. Add remaining vegetables and bay leaves and let simmer completely covered for 45 minutes.
For the dumplings: Meanwhile, mix flour with egg, thyme and milk. Use only as much milk as is needed to create a tough dough. Season with salt and nutmeg. Use a teaspon to spoon out a dumpling from dough. Place dumpling in boiling salted water and simmer for about 10 minutes.
Season stew with salt and pepper and serve with dumplings.
