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- Servings: 4
- Cooking time: 225 minutes
- Course: main course
- Cuisine: Irish
ingredients
- For the stew
- 8 – 10 chops of hogget or lamb on the bone
- 70ml of rapeseed oil
- 1 leek
- 2 carrots
- 1 large parsnip
- 1/4 turnip
- 20g of fresh sage, rosemary and thyme
- 3 cloves of garlic
- 200g chopped watercress
- 2 bottles of 500 ml Buried at Sea stout or similar
- 30g of tomato paste
- 20 g of vegetable boullion with calendula
- For dumplings
- 250g of self-raising flour
- 125g tallow or butter
- 100g chopped chives
- Salt and pepper
- Milk to bind
Method
Preheat the oven to 160 ° C.
Brown the chops in rapeseed oil in a large frying pan.
Add them with all the vegetables and herbs in a saucepan with an airtight lid. Mix the tomato paste and vegetable boullion with the fat and pour into the gratin dish.
Make sure everything is covered with liquid, complete with water otherwise. Bring to a boil on the hob, then seal the lid and transfer to the oven. The more you can leave it in the oven, the better. Leave the lid on and leave on low heat until the meat falls off the bone – at least three hours.
Meanwhile, to make the meatballs, rub the flour and fat using your fingers as if you were making scones. Add the chives and seasoning and a drop of milk at a time until the mixture mixes.
When the meat is cooked to your satisfaction, put the meatball mixture into small pieces of equal size on the top of the pan and cook another 15 minutes, without a lid, until they are golden brown.
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