Sweet Mutton Stew

• 1 12 lbs mutton neck or 1 12 lbs lamb
• 2 onions, chopped
• 6 ounces mushrooms, sliced
• 3 carrots, chopped
• 1 turnip, diced
• 1 parsnip, blanched and chopped
• salt and pepper
• 1 tablespoon tomato puree
• 2 teaspoons red currant jelly
• 1 pint vegetable stock or 1 pint water
• 4 ounces self raising flour
• 2 ounces shredded suet
• 1 teaspoon chopped parsley

1. Set oven to 375*F or Mark5.
2. Cut the meat into 1 inch cubes and put in the bottom of a large casserole dish.
3. Spread the meat with the redcurrant jelly and cook in the oven for 15 minutes.
4. Remove from the oven and add the chopped vegetables and a little salt and pepper.
5. Stir the tomato puree into the stock or water, and pour over the meat and vegetables.
6. Return to the oven.
7. Reduce the temperature to 350*F or Mark 4. and cook covered, for about 1 1/2 hours until the meat is tender.
8. To make the dumplings, mix together the flour, suet, and parsley and seasoning with just enough water to form a stiff dough.
9. This should make about 6 small dumplings.
10. Add the dumplings to the stew for the last 30 minutes of the cooking time.
11. Serve with buttered mashed potatoes and a green vegetable.

mutton, onions, mushrooms, carrots, salt, tomato puree, red currant, vegetable stock, flour, suet, parsley

Taken from www.food.com/recipe/sweet-mutton-stew-123700 (may not work)