Middle Eastern Lamb Stew with Dumplings

This Middle Eastern Slow Cooked Lamb Stew with Dumplings is a great one pot dish the whole family can enjoy.  After a little prep this recipe can be left to cook for several hours before adding the dumplings.

Serves 4
Prep Time: 20 minutes
Cook Time: 6 hours 

600g Lamb Shoulder, diced into 2cm cubes
2 Onions finely chopped
2 Carrots peeled and cut and diced
3 Garlic cloves crushed
300ml Veg Stock
Olive Oil
For Dumplings (no suet)
110g Butter
200g Self Raising flour
3 tbsp Water
Add a little oil to a large frying pan, brown off the lamb pieces for a few minutes then place in the slow cooker.
Now add the onions to the frying pan and soften for around 8 minutes before adding the garlic for a couple more minutes.  Add these to the slow cooker, along with the carrots, Advieh spice, Stock and a tsp salt
Top up with water to ensure everything is covered, place the lid on the slow cooker and leave for 5 hours, stirring occasionally.
When you are down to the final hour, start making your dumplings.  In a bowl add the flour and butter and, using your fingers, crumb the mixture together. Scatter in 1 tsp Za’atar Spice Blend before adding in the water a tablespoon at a time, after each tablespoon mix with a spoon. You may need a little bit more water, then start mixing with your hands until you have a dough texture.
Divide the dough into 10 dumplings and then place on top of your stew and leave to cook for around 30 minutes.
Serve with peas.
Advieh Spice Blend Great Taste