CookEat Recipe
Irish Lamb Stew with Dumplings
Lamb-neck stew with scooped root vegetables, small onions and a little milk, served with six potato-enriched dumplings.
Method
Steps
Step 1
Use one small bone-in lamb neck professionally cut into pieces about two inches square. Keep refrigerated until preparation. Put the pieces in slightly salted boiling water and boil for five minutes. Drain, discard that blanching water and return the lamb to the saucepan. Pour in enough fresh hot water to cover the meat. Add the one tablespoon salt, one teaspoon white pepper and one saltspoon grated nutmeg.
Step 2
Tie together the two cleaned leeks, two celery branches, two parsley branches, one bay-leaf sprig and one thyme sprig. Add the bouquet to the lamb, cover and boil gently for ten minutes.
Step 3
Wash and peel the separate two medium red carrots and two medium turnips. Use a small Parisian vegetable scoop to cut as many balls as possible and add them to the stew. Skim off the fat, cover and boil gently for twenty minutes. Add the six small peeled white onions and boil for five minutes.
Step 4
Peel the three medium raw potatoes and scoop out balls with the same vegetable scoop. Add to the stew, cover and boil gently for fifteen minutes, continuing until the roots and lamb are tender and each thickest meat centre reaches 70°C for two minutes. Remove the herb bouquet, check for loose bone fragments and skim off the fat.
Step 5
Mix the separate one ounce flour with the half pint cold pasteurized milk. Pass this slurry through a fine strainer into the stew and stir gently while cooking for about two minutes, continuing until the flour is fully cooked. Keep the stew hot for immediate serving.
Step 6
While the stew cooks, prepare the full dumpling mixture. Bring the separate half gill water, half gill pasteurized milk and one tablespoon butter to a boil in a saucepan. Add the three tablespoons sifted flour and stir thoroughly to form a smooth paste. Take off the heat before adding the eggs.
Step 7
Stir in the first whole egg for two minutes, then the second whole egg for two more minutes. Mash plain cooked peeled potato without adding dairy or fat, measure two tablespoons of the mash and stir into the paste with half a teaspoon of the separate dumpling salt and two saltspoons white pepper.
Step 8
Bring the separate two quarts water to a boil with the remaining half teaspoon dumpling salt. Put the paste on a lightly floured clean plate and divide into twelve equal portions. Gently roll into balls and lower carefully into the boiling water in uncrowded batches. Cook for about five minutes, continuing until every centre reaches 74°C and the flour is fully cooked. Lift out with a skimmer and drain well.
Step 9
Pour the hot stew into a deep warm serving dish and sprinkle with the separate one teaspoon finely chopped parsley. Arrange six of the cooked dumplings around the stew and serve promptly. Cool the remaining six dumplings promptly in a shallow container and refrigerate at 40°F or colder within two hours; reheat them to 165°F before later service.
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