Scottish lamb & dumpling stew

🧂 Ingredients

• 1 kg shoulder, collarbutt or leg

  cut in 1" cubes
• 200 g carrots (approx 2 large)

  diced
• 1 white onion

  diced
• 200 g turnip

  diced
• 8 mushrooms

  cut inhalf
• 2 tbsp flour
• 2 tbsp tomato paste
• 1 bayleaf
• 2 garlic cloves

  crushed
• 350 ml orange juice
• 500 ml vegetable stock
• 2 tbsp olive oil
• salt
• pepper
• 2 tbsp parsley

  chopped
• 1.25 cups self raising flour
• 60 g cold butter

  cubed
• 1/2 cup milk

Instructions

• 1 Season meat and sear in dutch oven on medium to high heat, approx 5 mins. *see
  tip*
• 2 Remove meat and leave on clean plate.
• 3 Cook vegetables (except mushrooms) on medium heat for 2 - 3 mins
• 4 Add meat and juices back to pot.
• 5 Add flour and tomato paste, stir and cook for a further 2 - 3 mins.
• 6 Add orange juice, stock, bayleaf & thyme to pot. Cover and cook on low for
  1.5hrs until lamb is tender.
• 7 Add in button mushrooms and spoon dumpling batter on top. Cover and cook for
  another 20 mins on low until dumplings are cooked *see tip*
• 8 Place flour in mixing bowl and using your fingers rub in butter until mixture
  resembles fine bread crumbs.
• 9 Make a well in center and pour in milk & parsley.3. Stir in gently and then
  spoon into stew. *see tip* 

Nutrition Info