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Sourdough Dumplings:
200g Motherdough offcuts (not refreshed)
200g Cake flour
150g Water
30g Extra virgin olive oil
5g salt
Pinch Oregano or Italian herbs
Blend the Motherdough offcuts with the oil and water, with a stick blender or liquidiser. Sift the flour into a bowl and add the liquid. Bring together to incorporate ingredients and sprinkle on salt.
Knead into a smooth dough. Divide into 6 pieces, form little balls and cross-cut. Place in a tray sprinkled with flour and cover lightly with cling film. Leave to prove for 3-4 hours until double in size. Gently lift out of the tray and add to the stew as below.
Lamb Stew:
800g Lamb knuckle or leg chops cut into 4
2 large brown onions, sliced into rings
1 leek, sliced finely
2 sprigs rosemary
300ml Lamb stock
2 medium potatoes, quartered
2 medium carrots, cut into 2cm rounds
5 sprigs of Italian parsley, leaves only
Salt & black pepper to taste
Extra virgin olive oil
Heat the olive oil on “Sauté” until hot.
Pat the meat dry and sauté until well-browned on all sides. Remove the meat. Add the onions and cook on “Sauté” until the onions soften. Stir the onions which will help loosen the caramelized lamb juices on the bottom of the put. Place the browned lamb on top of the onions.
Place the leeks and rosemary sprigs on top of the lamb. Add the lamb stock and bring to the boil. Cook on “Slow cooker” more for 3 hours. Season to taste.
Add potatoes and carrots, stir once. Place proved dumplings gently on top and cook on “Sauté” for 20 minutes.
Leave to rest with the lid closed for 10 minutes and then sprinkle with chopped parsley and serve.