Side Pannel
Sweet Mutton Hot Pot W/dumplings
Sweet Mutton Hot Pot W/dumplings
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, Casseroles, Lamb/Sheep, Scottish
Ingredients List
- 1 1/2 lb Neck of mutton or lamb
- 2 tb Redcurrant jelly
- 2 Onions; chopped
- 3 Carrots; chopped
- 1 Turnip; chopped
- 6 oz Mushrooms; sliced
- 1 Parsnip; chopped & blanched
- 1 tb Tomato puree'
- 1 pt Vegetable stock, broth or
- . water
Directions
DUMPLINGS
4 oz Flour; self-rising
2 oz Suet; shredded
1 ts Parsley; chopped
Set oven to 375 øor Mark 5. Put the pieces of meat in Ihe bottom of a
large casserole. Spread them with the redcurrant jelly and place in the
oven for 15 minutes. Remove and add the chopped vegetables and a little
salt and pepper. Stir the tomato puree into the stock or water. Pour over
the meat and vegetables. Return to the oven. Reduce the heat to 350øF or
Mark 4 and cook for about 1 1/2 hours until the meat is tender.
Dumplings: mix together the flour, suet, parsley and seasoning with enough
water to form a stiff dough. This should make about six small dumplings.
Add the dumplings to the hot pot for the last 30 minutes of cooking. Serve
with buttered, mashed potatoes and a green vegetable. Serves 4 - 6.
4 oz Flour; self-rising
2 oz Suet; shredded
1 ts Parsley; chopped
Set oven to 375 øor Mark 5. Put the pieces of meat in Ihe bottom of a
large casserole. Spread them with the redcurrant jelly and place in the
oven for 15 minutes. Remove and add the chopped vegetables and a little
salt and pepper. Stir the tomato puree into the stock or water. Pour over
the meat and vegetables. Return to the oven. Reduce the heat to 350øF or
Mark 4 and cook for about 1 1/2 hours until the meat is tender.
Dumplings: mix together the flour, suet, parsley and seasoning with enough
water to form a stiff dough. This should make about six small dumplings.
Add the dumplings to the hot pot for the last 30 minutes of cooking. Serve
with buttered, mashed potatoes and a green vegetable. Serves 4 - 6.
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