Slow cooker - Lamb stew and dumplings

I only cooked this for the first time last weekend and it was amazing! Empty plates all round. It was inspired by a recipe from a recent Masterchef Australia episode as it looked so delicious and it's a great dish for this time of year.

Ingredients

Serves 5

For the stew

400g diced lamb

2 onions

2 carrots

2 tbsp tomato puree

1 tbsp thyme

1 tbsp parsley

2 bay leaves

400g cherry tomatoes

300ml of chicken stock

For the dumplings

150g suet

150g self raising flour

1 tsp parsley

150ml water

• Chop the onions and fry them in a pan for a few minutes with the lamb until browned. Add them to the slow cooker.
• Peel and chop the carrots and add them to the slow cooker. Then add the tomato puree, cherry tomatoes, herbs and stock. Give it a stir and cook on auto for 3 hours. Add a little more stock if necessary.
• Make the dumplings by combining the suet with the flour, parsley and water in a bowl to form a soft dough. Roll the dough out into a sausage approx 8 inches long and cut into pieces around 2cm. Roll each piece into a ball and place them into the slow cooker after the 3 hours. 
• Cook for around 15 minutes with the stew, until the dumplings are hot all the way through, remove the bay leaves and serve.
• Scoff!

We enjoyed this with green veg and mash potato.

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