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- Lamb Neck Dumpling Dish
Ingredients
Lamb Neck Dumpling
- 1 tablespoon (15ml) cooking oil
- 1-1 1/2kg neck of lamb or mutton
- 1 onion, chopped
- 2 Knorrox Beef Stock cubes dissolved in 2 cups (500 ml) hot water
- 2 carrots, sliced
- 3 medium potatoes, thickly sliced
- 1/2 teaspoon (2ml) pepper
- 45 ml Knorrox Beef Soup
Herb Dumplings
- Pinch salt
- 1 teaspoon (5ml) Robertsons mixed herbs
- 2 cups (500ml) self-raising flour
- 2 tablespoons (30ml) margarine
- 3/4 (185ml) cup milk
Method
- Preheat oven to 180C
- Cook the macaroni according to on-pack instructions then drain and set aside
- Heat oil in a pot and fry the onion, green pepper and garlic until soft
- Add the curry powder and fry for one minute to release the flavour and aroma
- Add the deboned pilchards together with the tomato sauce, tin of chopped tomatoes and KNORROX Beef Stock Cube and allow to simmer for 5 minutes breaking up the fillets a bit with a spoon
- Stir in the frozen mixed vegetables and allow to simmer for a further 5 minutes
- Mix the pilchard mixture with the cooked macaroni and transfer to an oven proof dish
- Top with grated cheddar cheese and bake in the oven until the cheese begins to melt then serve
