serves 4–6
ingredients
700g/11⁄2lb neck of lamb, chopped
2 teaspoons redcurrant jelly
2 onions, chopped
3 carrots, chopped
1 turnip, chopped
175g/6oz mushrooms, sliced
1 parsnip, chopped and blanched
1 tablespoon tomato purée
600ml/1pt vegetable stock
salt and freshly ground
black pepper
For the dumplings
100g/4oz self-raising flour, sifted
50g/2oz suet, shredded
1 teaspoon chopped fresh parsley
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Put the pieces of meat in the bottom of a large casserole dish. Spread
them with the redcurrant jelly, and put in the oven for 15 minutes.
Remove and add the vegetables and a little salt and pepper. Stir the
tomato purée into the stock. Pour over the meat and vegetables. Return
the casserole to the oven, reduce the temperature to 180°C/350°F/Gas
mark 4 and cook for about 11⁄2 hours until the meat is tender.
• To make the dumplings, mix together the flour, suet and seasoning with
enough water to form a stiff dough. This makes about 6 small dumplings.
Add the dumplings to the hotpot for the last 30 minutes of cooking.
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