Delicious Lamb Casserole with Mustard Dumplings

Delicious Lamb Casserole with Mustard Dumplings

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This lamb casserole is topped with easy-to-make dumplings and is a hearty weekday meal.

  • Recipe serves6
  • Preparation time20 minutes
  • Cooking time100 minutes


  • 1 kg Cubed lamb
  • 125 ml Seasoned flour
  • 30 ml oil
  • 1 Clove garlic, crushed
  • 10 Pickling onions, whole
  • 3 Leeks, sliced
  • 3 Celery sticks, sliced
  • 4 Carrots, peeled and sliced
  • 2 Tomatoes, diced
  • 250 ml Red wine
  • 1 KNORR Spaghetti Bolognaise Dry Cook-in-Sauce
  • 500 ml Water or stock
  • 45 ml Fresh rosemary, chopped
  • 250 ml Flour
  • 5 ml Baking powder
  • 15 ml Wholegrain mustard
  • 1 Egg, beaten
  • 5 ml Oil
  • 100 ml Milk
  • Nutty brown rice to serve


  • Toss meat in seasoned flour, fry in oil until browned and set aside.
  • In the same pan, sauté the garlic and pickling onions for a few minutes then add the remaining vegetables and toss them gently for 2 min.
  • Add the red wine, KNORR Spaghetti Bolognaise Dry Cook-in-Sauce, water and meat to the pan, bring to the boil, then simmer for 35-40 min until meat is tender.
  • Add rosemary.
  • Add hot water if the sauce is too dry.
  • To make the dumplings: Sift the flour and baking powder together.
  • Combine the mustard, egg, oil and milk.
  • Pour the egg mixture into the sifted flour and stir to form a soft dough.
  • Place heaped teaspoonful's of the mixture onto the lamb stew in the pot, cover and leave for about 5-6 min.
  • Turn the dumplings, cover and cook for a further 5 min.
  • Serve with nutty brown rice