Lamb Casserole with Dumplings
Ingredients
- 1 kg boneless lamb shoulder, diced
- 2 leeks, sliced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 onions, peeled and sliced
- 2 garlic cloves
- 1 oxo cube
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 650 ml stock (I use 2 Knorr Chicken stock pots)
- 45 g butter, diced (plus extra for glazing)
- 150 g self-raising flour
- 1 egg
- 4 tbsp fresh parsley and chives, finely chopped
- 75 ml milk
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