Lamb Neck Dumpling Dish

Lamb Neck Dumpling Dish

With the hearty combination of Knorrox Beef Stock Cubes and Knorrox Beef Soup, this meal will have you and your family coming back for more.

Ingredients

  • 1 tablespoon (15) ml cooking oil
  • 1 1/2 kg neck of lamb or mutton
  • 1 onion chopped
  • 2 Knorrox beef stock cube dissolved in 2 cups ml hot water
  • 2 carrots sliced
  • 3 medium potatoes thickly sliced
  • 1/2 teaspoon (2) ml pepper
  • 45 ml Knorrox Beef Soup

Directions

  1. Preheat oven to 180°C

  2. Cook the macaroni according to on-pack instructions then drain and set aside

  3. Heat oil in a pot and fry the onion, green pepper and garlic until soft

  4. Add the curry powder and fry for one minute to release the flavour and aroma

  5. 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

  6. Stir in the frozen mixed vegetables and allow to simmer for a further 5 minutes

  7. Mix the pilchard mixture with the cooked macaroni and transfer to an oven proof dish

  8. Top with grated cheddar cheese and bake in the oven until the cheese begins to melt then serve

 
            
  • 1 tablespoon (15) ml cooking oil
  • 1 1/2 kg neck of lamb or mutton
  • 1 onion chopped
  • 2 Knorrox beef stock cube dissolved in 2 cups ml hot water
  • 2 carrots sliced
  • 3 medium potatoes thickly sliced
  • 1/2 teaspoon (2) ml pepper
  • 45 ml Knorrox Beef Soup

  1. Preheat oven to 180°C

  2. Cook the macaroni according to on-pack instructions then drain and set aside

  3. Heat oil in a pot and fry the onion, green pepper and garlic until soft

  4. Add the curry powder and fry for one minute to release the flavour and aroma

  5. 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

  6. Stir in the frozen mixed vegetables and allow to simmer for a further 5 minutes

  7. Mix the pilchard mixture with the cooked macaroni and transfer to an oven proof dish

  8. Top with grated cheddar cheese and bake in the oven until the cheese begins to melt then serve

 
                    

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