Lamb Stew with Onion Dumplings

from Kookie Kit

As its Samhain, I thought it would be nice to have a wonderful hearty warming meal, of lamb stew, with onion dumplings; and apple and blackberry sponge. The Scots crofters like to have warming soups, stews and nice big, meaty meals at this time of year, and well into the winter, (and this is going to sound a bit cruel…) because animals die in winter, and nothing is spared. Whether out hunting, or an animal drops dead on the doorstep, all meat was used up (except people, obviously). Grains were dried , but they were usually kept to sell on to flour mills in order to pay taxes and rates to the ghillies and bailiffs of the land, so the laird wouldn’t turf them out, especially in the highlands.(lot of good it did them though!) So they had to take what was given from the land.

You’re best getting the produce for these recipes locally, not from a supermarket, as they will generally be better for the recipes, taking you back to your “roots”.

By the way, these recipes are from my granny’s old cook books. These are 50-odd year old recipes! Probably older. Although my Great-granny didn’t work (they were a wealthy Mull family) they still had someone to cook for them, and I think that’s where granny got most of her recipes. So these are proper Island recipes people!

Ok, so the stew.

I normally only cook this for myself, and I like BIG bowls of the stuff, so if it sounds a lot, its cos I made it bigger!

Ok, so for four people:

Ingredients:

For stew:

• ½ kg of lamb (about 2 lbs)
• 2 small onions (1 large)
• 1 litre water
• Salt and pepper to taste
• Seasonal vegetables
• Potatoes chopped into 4
• Slice onions and sauté in a big pot.

Coat lamb with flour, pop lamb in with onions, and brown slightly (not so much to cook it, just to seal it.)

Add water and seasoning

Simmer for an hour (covered) and add the veg, and the dumplings (as recipe further down)

Let simmer for another ½ hour.

It should come out with a thing layer of oil on the top, and a slightly clear, watery gravy. The meat will be nice and melty.

PLEASE NOTE: if you want to make it a vegetarian stew, take out the lamb, and add some lentils, beans etc. This will give it a nice soupy texture. As I’ve never tried it vegetarian, I don’t know what it’ll be like, sorry.

For 6 dumplings, take:

• 75g self raising flour
• 25p chopped dried suet
• ½ chopped onion
• 1tsp chopped fresh parsley
• Salt and pepper
• Water to mix

Mix dry ingredients together, and make into a dough with the water (should be slightly sticky, not too wet, and not too dry.)

Roll into 6 balls (if they look small, don’t worry... they expand)

Add to stews, mince, a half hour before cooking finished (i.e., for the stew, when the veg is added)

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Last update: 30 July 2006 .