The second brilliant recipe from Riverford Organic Farms
Irish stew with herb dumplings serves 4, prep: 30 mins, cook: 2 hrs 20 mins
You can make the stew in advance up to the dumpling stage, and then reheat, adding the dumplings to steam.
700g diced lamb
2 tbsp plain flour
2 large onions, sliced
4 medium-large potatoes, sliced
4 carrots, sliced
100g pearl barley
Leaves from 2 sprigs fresh thyme
1.2 ltr veg stock
180g self-raising flour
Handful chopped fresh parsley
Toss the lamb with the flour and season well. Layer the lamb, veg, barley and thyme in a large heavy-based flameproof casserole. Pour over the stock. Bring to the boil. Reduce the heat and skim off any scum. Cover and simmer very gently for 2 hours. To make the dumplings, mix the flour and suet in a large bowl. Season and stir in the parsley. Gradually add just enough cold water (a few tbsp) and make a dough with your hands. Roll into 8 similar sized balls and pop them on top of the stew. Cover and cook for 15-20 mins.