Today’s recipe: Tasty lamb and pumpkin stew with dumplings

A hearty stew for keeping you warm on a cold night.


30ml olive or cooking oil

750g lamb, cut into 2 cm cubes

250g (about 18) pickling onions or 1 large onion, coarsely chopped

2  cloves garlic, crushed

4g medium tomatoes, skinned and chopped or 10 g can chopped, peeled tomatoes

5ml sugar45ml dry red wine (optional)

625ml lamb or beef stock

15ml chopped fresh mixed herbs or 5 ml dried

1  pinch salt and freshly ground black pepper to taste400g pumpkin, cut into 2 cm cubes

15ml Snowflake cake flour for thickening


250ml (140 g) Snowflake self-raising flour

3ml salt

30ml butter or margarine

30ml chopped fresh mixed herbs or 10 ml dried

125ml milk or water


Heat oil in a large, heavy-based saucepan and fry meat until golden brown.

Add onions and garlic and sauté for a few minutes until soft and golden.

Add tomatoes, wine, stock, herbs and seasoning and simmer for about 30 minutes.

Add pumpkin and continue to simmer for about 30 minutes.

Make a paste with flour and a little water, add to mixture and simmer for about 2 minutes until thickened.

Dumplings: Sift flour and salt together.

Rub in butter with fingertips until mixture resembles fine breadcrumbs.

Add herbs and enough milk to mix to a soft dough.

Drop heaped tablespoonsful of dough into hot stew.

Cover with lid and simmer for about 15 minutes.

Do not remove lid until dumplings are cooked.

Serve hot.

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