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Country Lamb Broth
Serves: 2
Preparation time: 10 minutes
Cooking time: 40 mins
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Ingredients
- 100g/4oz cooked New Zealand Lamb meat, cut into fine strips
- 15g/½oz butter
- 1 large onion, chopped
- 1 large carrot, diced
- 15ml1 tbsp. plain flour
- 900ml/1½ pt lamb stock - home made or using stock cubes
- 100-150g/4-6 oz courgette, grated
- 50g/2oz self-raising flour
- pinch of salt
- 15ml/1 tbsp. prepared shredded suet
- grated rind of ½ orange
- 100ml/1 tsp. freshly chopped mint
Hints & Tips
Boil up the bones left from the joint used for Easy Post Roast with a carrot, onion and bay leaves to make the stock for this broth.
For a different flavour for the dumplings try chopped parsley and 25g/1oz grated cheese.
Instructions
1. Sauté the onion and carrot in the butter until soft but not coloured. Stir in the flour, then gradually add the stock.
2. Bring to the boil, reduce the heat, cover the pan and simmer for 20 minutes. Add the courgette and simmer a further 10 minutes.
3. Meanwhile, sift the flour and pinch of salt into a bowl, stir through the suet, mint and orange rind then bind the ingredients together with the orange juice, adding water if required, to make a soft but not sticky dough.
4. Shape into 8 small balls, bring the soup to the boil, add the dumplings with the pieces of cooked lamb then reduce the heat, cover the pan, and simmer for 10 minutes until cooked.
5. Serve scattered with chopped parsley.