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Lamb, Lentil, Cumin and Lemon Stew with Herby Dumplings
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins

This middle eastern inspired stew looks after itself on the hob. A great twist on a British favourite.

Course: Dinner
Cuisine: British/Middle Eastern
Servings: 4
Calories: 544 kcal
Author: Lizzie
  • 2 onions
  • 300 g diced lamb
  • 2 tsp cumin
  • 2 tsp cornflour
  • 4 carrots
  • 2 parsnips
  • 1/2 cup red lentils 3.5 oz
  • 1 tin chopped tomatoes
  • 6 oz self raising flour
  • 3 oz suet I used vegetable suet
  • 2 tsp mixed herbs
  • The juice of 1 lemon
  1. Peel and chop the carrots and parsnip.
  2. Dice the onions, and begin to fry them. When they are becoming soft and translucent add the meat.
  3. Fry the lamb until it's coloured on every side. Stir in the cornflour and cumin, adding a little water if it becomes dry.
  4. Now stir in your lentils and vegetables, and add your tin of tomatoes. Add freshly boiled water so the lentils are well coveredĀ  - I used around 500ml.
  5. Cover the pan with a tight lid, turn it down low and simmer for about an hour. CHeck it periodically, stir, and add more water if it is becoming absorbed.
  6. When the hour is up take a big mixing bowl to make the dumplings. Stir the herbs, flour and suet together and slowly mix in cold water until it kneads together into one big ball, but doesn't stick together.
  7. Break your dough it into golf ball sized chunks and roll them between your hands to shape.
  8. Now add your lemon juice, stir, and pop the dumplings on the surface of the stew. Put the lid on, and simmer for 15-20 minutes, 'til the dumplings have doubled in size.