Copperpots

A Brit, a Yank and a Kitchen

Monday, July 21

Pop's Stewed Lamb & Dumplings

On June 1st, Poppy Evans, my husbands mother, passed away. She was a fascinating woman, one that I wish I could have known longer/better. She lived what seemed to be an amazing life, born in and growing up in London, during World War II, evacuated as a child to live with a strange (but now dear) family. I wish I had asked her to tell more about her youth. She traveled all across the globe in her lifetime.... I am sure she had the most astounding of memories. A life to be envied, and remembered.

But one thing she did teach me was how to make her stewed lamb and dumplings, which is also Dave's most favorite comfort food. So here I will share it with you all.

Please note those items marked with a * were not included in the recipe she taught me... and are a result of me always over complicating things. ;-) She didn't teach this recipe to me written down... she cooked from memory and sight, like any great cook. So my measurements are estimates, as her directions were "about that much".... and "so it looks like that". Also note that many of the ingredients are British brands... and trust me when I say natural suet from your butcher... does NOT give the same results as boxed vegetable suet, trust me, we tried!

Ingredients

1-2 lbs lamb meat (Poppy always used lamb neck, but for lack of good pickings in Florida, I use leg, and cut into 1 inch pieces, but still include the bone in the cooking!)
1 50g packet powdered Oxtail soup mix (or 1 pint canned)
1 T whole peppercorns*
2 bay leaves*
2 cloves minced garlic*
1 onion, sliced*
1 T sugar*
3 sprigs fresh thyme*
2 OXO lamb cubes
2 carrots, chopped*
2 stalks celery, chopped*
2 T olive oil
flour for coating lamb

for the dumplings:
4 oz self raising flour
2 oz Atora brand shredded vegetable suet
1 T finely diced fresh parsley*


Method

Heat olive oil in a heavy pot over medium-high heat. Add onions and sugar and cook until the onions caramelize and are nice and golden. Add garlic, carrot and celery and sautee for a couple of minutes. Empty pot into a bowl and set aside.

Put flour and some salt and pepper into a large ziplock. Drop the lamb in and shake around until the lamb is well coated. Drop the lamb in individual pieces at a time into the pot and sautee until the lamb is lightly browned. Return the vegetables to the pot, and pour in water until everything is covered.

Add the OXO, and all herbs and peppercorns.

Reduce heat to low, and allow to simmer for about 4 hours, skimming off muck as it settles on top.

Allow to cool, cover, and place in fridge over night.

The next day, remove from the fridge and scrape off any fat. Heat back up to a low simmer, and prepare oxtail to package instructions, and add it to the stew.

Create the dumplings.
Mix the flour, suet, parsley and salt. Slowly add water until the dough is firm but pliable... about 5 T. Divide dough into 8 balls with floured hands. Place on top of the simmering stew, cover and cook for 20 minutes.

Serve and enjoy!


3 Comments:

Anonymous Sophie said...

We would like to feature this recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks :)

9:45 AM  
Blogger Holly Pinafore said...

Sad to hear your Poppy passed away. But the memories you've shared with everyone are wonderful.

Please check out the website www.behindtheburner.com for tips and tricks on all things culinary. You'll really enjoy it.

Holly

11:34 PM  
Blogger Bajo Seasoned Salts said...

Thanks for the recipe. Sounds terrific!

A little recommendation, I found these to be so delicious and useful in my kitchen: http://bajoseasonedsalts.com/

Cheers.

John

2:13 PM  

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