Bloem - July 2021
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FOCUS ON CHECKERS WINTER FOOD LAMB<br />
Recipe: WWW.CHECKERS.CO.ZA<br />
HEARTY LAMB<br />
STEW<br />
with cheesy<br />
dumplings<br />
When it comes to slowcooking,<br />
nothing compares<br />
to a hearty lamb stew<br />
with cheesy dumplings.<br />
Make yours with Simple<br />
Truth Certified Natural<br />
Lamb from Checkers for<br />
unbelievable flavour.<br />
COOKING TIME:145min<br />
SERVING: 4<br />
INGREDIENTS: 20<br />
YOU WILL NEED: FOR THE LAMB<br />
STEW<br />
Olive oil; for frying<br />
1.2 kg lamb neck slices<br />
Salt and freshly ground pepper<br />
1 Onion; peeled and finely chopped<br />
2 Carrots; peeled and roughly<br />
chopped<br />
2 Sticks celery; roughly chopped<br />
2 Cloves of garlic; crushed<br />
2 Rosemary sprigs<br />
2 Tbsp. (30 ml) tomato paste<br />
1 Tbsp. (15 ml) flour<br />
150 ml White wine<br />
1 litre Lamb or beef stock<br />
2 Large potatoes; peeled and cut into<br />
quarters<br />
250 g Spinach; washed<br />
200 g Baby carrots; peeled<br />
YOU WILL NEED: FOR THE<br />
DUMPLINGS<br />
200 g Self-rising flour<br />
1 tbsp. (15 ml) Rosemary<br />
100 g Butter; cut into blocks<br />
¾ Cup Wyke mature cheddar cheese;<br />
grated<br />
6 Tbsp. (90 ml) yoghurt<br />
METHOD<br />
Season<br />
lamb neck<br />
slices with salt,<br />
pepper and a<br />
little chopped<br />
rosemary.<br />
Heat a heavy-based<br />
pot (one that can go<br />
into an oven) with a little<br />
olive oil and brown lamb<br />
well in batches. Remove<br />
and set aside.<br />
In the same pot, add some<br />
more olive oil and sauté<br />
onions, carrots, celery and garlic until<br />
golden brown.<br />
Stir in the tomato paste and flour and<br />
cook for one minute.<br />
Pour in the wine and allow to bubble<br />
until almost evaporated.<br />
Add the stock, return the lamb to the<br />
pot and cover with a lid.<br />
Season the stew with a little salt and<br />
pepper and simmer gently for about<br />
1 1/2 –2 hours or until the lamb is soft,<br />
tender and falling off the bone.<br />
After an hour of cooking, add the<br />
potatoes, spinach and baby carrots.<br />
Preheat oven to 180 °C.<br />
To make the dumplings: Place flour<br />
and rosemary into a bowl and rub in<br />
the butter until mixture resembles<br />
breadcrumbs.<br />
Add the cheese and just enough<br />
yoghurt to create a soft dough. The<br />
mixture should still be a little sticky.<br />
Gently place golf ball size balls of<br />
dough on top of the stew and bake<br />
in the oven for about 25 minutes or<br />
until dumplings are golden brown and<br />
cooked through.<br />
Serve as is or with mashed potato and<br />
seasonal vegetables.<br />
28 Get It <strong>Bloem</strong>fontein <strong>July</strong> <strong>2021</strong> getitmagazine.co.za/bloemfontein