1kg Neck Fillets of Lamb sliced into 1/2 inch rounds
2 tablespoons flour
2 large onions, cut into chunks
2 large carrots, cut into chunks
2 leeks, washed and sliced
2 medium potatoes, peeled and cut into chunks
1 tablespoon pearl barley
salt and pepper to taste
1 litre hot water mixed with a lamb stock cube.
175g Self Raising Flour
75g Shredded Suet
3 tablespoons chopped fresh parsley or chives
salt and pepper
Coat the lamb in the flour and fry in a hot pan until browned. Transfer to casserole or crock pot.
Add the vegetables to the pan and fry gently for a couple of minutes, transfer to casserole.
Add pearl barley, salt and pepper
Mix everything gently so that there is even distribution of meat and veg.
Pour over the hot water/stock cube mix.
Cover with a well fitting lid and put into a pre-heated oven 160 C.
Leave in oven for around 2-21/2 hours until meat and vegetables are tender.
To make the dumplings, mix all the ingredients together and add enough water to make a fairly soft but elastic dough. Knead lightly and shape into 12 rounds. Once stew is ready, turn oven up to 200 C and arrange the dumplings on top, leaving spaces between each for them to swell and put back into the oven for around 30 minutes or until the dumplings are golden brown and have formed a nice crust.
Serve in shallow bowls.