Recipes

Home |  Diary |  Newsletter  |  Ranmore  |  Photos |  Contact |  Links  |

Beavers | Cubs | Scouts | Explorers | Young Leaders | Network | Fellowship | Groups | Executive | Scout Shop | Leader Training | Resources |
Lamb Stew with Herb Dumplings

Ingredients:     Serves 4

500g stewing lamb 

garlic                         marinade

red wine     
2 onions 4 carrots
lamb stock cube 100g SR flour
50g suet Dried mixed herbs
water to mix

Fry the marinated lamb in oil (using the big billy) until it is brown, add the onions, carrots and garlic.

Add stock cube and some water, any remaining marinade and a slug of red wine, bring to the boil, stirring all the time so it doesn't stick.

Cover and allow to gently simmer, on  the edge of the fire, for an hour or so, until the meat is tender - check from time to time and stir to ensure it doesn't stick, add more water if necessary.

Mix the flour, suet and herbs together, stir in enough water to make a dough, shape into balls and place on top of stew, replace lid and cook for further 20-30 minutes.