Special Diet

  • 2 tablespoons gluten-free plain flour
  • 750 g (1½ lb) lean lamb, cubed
  • 2 tablespoons olive oil
  • 12 shallots, peeled
  • 2 garlic cloves, sliced
  • 1 tablespoon tomato purée
  • thyme sprig
  • 1 bay leaf
  • 300 ml (½ pint) red wine
  • 600 ml (1 pint) gluten-free chicken stock
  • 750 g (1½ lb) cooked baby carrots, peeled and chopped turnips and new potatoes
  • 200 g (7 oz) French beans, topped and tailed
  • salt and black pepper
  • 175 g (6 oz) rice flour
  • 1 teaspoon gluten-free baking powder
  • 75 g (3 oz) gluten-free suet
  • handful of fresh herbs, chopped

Season the flour well, then toss the lamb in the flour. Heat the oil in a large flameproof casserole, add the meat in batches and fry until browned all over.

Add the shallots and garlic and fry for 1 minute, then stir in the tomato purée, thyme and bay leaf.

Stir in the red wine and stock gradually, bring to a gentle simmer, then cover and cook for 1 hour or until the meat is almost tender.

Make the dumplings. Mix together all the ingredients in a large bowl, season and then add enough cold water to make a soft dough. Shape into 12 balls.

Stir the vegetables into the stew, then top with the dumplings. Cover and continue to cook for 25–30 minutes until the vegetables are tender.

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