Lamb Julienne with Crispy Dumplings

Ingredients:

3 tbsp plain flour
1 tsp curry powder
2 tsp salt
freshly-ground black pepper
900g boned lamb shoulder, cubed
oil for frying
900ml chicken stock (or water)
8 small onions, peeled
8 carrots, peeled

For the Crispy Dumplings:
45g butter
60g fresh white breadcrumbs
240g self-raising flour
1 tsp salt
1/2 tsp onion powder
3 tbsp corn oil
milk

Method:

Sift together the flour, curry powder, salt and black pepper into a bowl. Toss the lamb cubes in this mixture to coat then heat a little oil in a pan and use to fry the meat, in batches, until well browned. Remove the meat with a slotted spoon and set aside. Scatter the remaining flour into the pan and stir to mix then gradually add the stock (or water), whisking thoroughly to combine. Bring to a boil then take off the heat.

Transfer the meat to a casserole then cover with the thickened stock. Add the onions, cover the dish then transfer to an oven pre-heated to 160°C and cook for 1 hour. Julienne the carrots (cut into long, thin, matchsticks) and add to the meat.

In the meantime, prepare the dumplings. Melt the butter in a pan then stir-in the crumbs and cook gently, stirring frequently, until golden. Now sift together the flour, salt and onion powder then stir in the oil and just enough milk to give a soft but manageable dough. Shape into balls, coat with the fried breadcrumbs and arrange on top of the casserole. Return to the oven and cook for a further hour.

Serve hot with potatoes or noodles and green beans.