mummyzena lamb stew and dumplings

• 700 grams lamb chunks
• 2 tbsp oil
• 1 onion, finely diced
• 2 clove garlic, grated
• 1 swede, diced
• 4 potatoes diced
• 4 carrots, diced
• 1 tbsp tomato puree
• 5 tbsp plain flour
• 1 tsp sugar
• 2 tsp wholegrain mustard
• 1 1/3 liter beef stock
• 1 salt and pepper
• 200 grams suet
• 400 grams plain flour
• 1 tsp black pepper
• 1/2 tsp salt
• 2 tsp dried herbs
• 1 enough water to make a dough

1. in a pan brown the lamb.
2. add the oil, onion, garlic and vegetables and fry for 3 mins.
3. stir continuously.
4. add the tomato puree and stir in.
5. then add the flour and while stirring cook for 2 mins.
6. stir in 100ml stock, once the stock has been absorbed, add another 300ml stock and stir in.
7. once most of the liquid has been absorbed stir in the rest of the stock.
8. add the sugar, mustard and seasoning and stir in.
9. cover the pan and leave to simmer for at least 2.5hrs.
10. for the dumplings.
11. in a large bowl put in all the dry ingredients and mix together with a fork.
12. slowly add water to form a dough, it should be firm not wet and sticky.
13. form into loose balls, being sure not to handle the dough to much.
14. ideally these are made close to serving as they only need 30mins to cook to keep them light and fluffy.
15. to cook the dumplings, add the balls to the stew 30mins before serving.
16. be sure to cover the pan again and do not lift the lid until you serve.

lamb chunks, oil, onion, clove garlic, swede, potatoes, carrots, tomato puree, flour, sugar, wholegrain mustard, beef stock, salt, suet, flour, black pepper, salt, herbs, water

Taken from cookpad.com/us/recipes/331899-mummyzena-lamb-stew-and-dumplings (may not work)