adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lamb casserole with yoghurt and dill dumplings
Lamb casserole with yoghurt and dill dumplings
0 Likes
Prep Time:
30 minutes
Cook Time:
150 minutes
Total Time:
180 minutes
Indulge in a cozy winter dish of lamb casserole with creamy yogurt and dill dumplings.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 1.2kg boneless lamb shoulder, trimmed, cut into 5cm pieces
  • 1 large brown onion, thinly sliced
  • 3 garlic cloves, finely chopped
  • 250ml (1 cup) red wine
  • 500ml (2 cups) passata
  • 250ml (1 cup) chicken style liquid stock
  • 3 fresh bay leaves or dried bay leaves
  • 1 cinnamon stick
  • 340g (2 1/4 cups) plain flour
  • 4.00 gm baking powder
  • 2.40 gm salt
  • 260g (1 cup) Greek-style yoghurt
  • 9.20 gm extra virgin olive oil
  • 2 green shallots, trimmed, thinly sliced
  • 40.00 ml chopped fresh dill
Instructions:
  • Preheat your oven to 180C/160C fan forced. Heat 1 tablespoon of oil in a large flameproof casserole dish over high heat. Brown the lamb in batches, turning, for 3-4 minutes. Transfer to a plate.
  • Heat 1 tablespoon of oil in a dish over low heat. Saute onion and garlic for 8 minutes until soft. Pour in wine and let it simmer for 5 minutes. Add lamb back to the dish along with passata, stock, bay leaves, and cinnamon. Season to taste. Bring to a boil, cover with baking paper and foil, then bake for 1 hour until almost tender. Remove the covering and cook for an additional 45 minutes until the lamb is tender.
  • For the dumplings, combine flour, baking powder, and salt in a bowl. Create a well in the center and add yogurt and oil. Stir until dough forms. Divide the dough in half. Roll out one half on a floured surface to a 17 x 23cm rectangle. Spray with oil and sprinkle half of the shallot and dill mixture. Roll it up and cut into 6 equal pieces. Repeat the process with the remaining dough, oil spray, shallot, and dill.
  • Place the scrolls on top of the lamb and bake until the scrolls are golden, about 15-20 minutes.

Similar Recipes