Lamb Casserole, with Sage and Onion Dumplings

Ingredients
30 ml olive oil
300 g Stewing lamb, cubed
2 onions, chopped
2 cloves garlic, crushed
150 g carrots, peeled and sliced
30 g plain flour
2 vegetable stock cube
200 g potatoes, peeled and diced
40 g sage & onion stuffing mix
150 g frozen peas
salt
freshly ground black pepper

Method
Preheat the oven to 180C/Fan 160C/350F/Gas Mark 4. Heat the oil in a large flameproof casserole dish, add the lamb and sauté for 5 mins, stirring occasionally until golden brown. Transfer to a plate with a slotted spoon.

Add the onion, garlic and carrots to the casserole dish and sauté for 4 mins. Stir in the flour and cook, stirring for 1 min.

Dissolve the stock cubes in 1.15ltr boiling water from the kettle then pour into the casserole. Return the meat to the dish along with the potatoes. Cover and oven bake for about 1 hour or until the lamb is quite tender.

Meanwhile, make up the stuffing mix with 100ml boiling water from the kettle, according to pack instructions. Leave to stand for a few minutes before rolling into 8 walnut sized balls. Add the dumplings to the casserole with the peas cover and bake for a further 20mins or until the lamb is tender and the dumplings risen.