What You Need:
- 1 medium sized onion
- 2 carrots
- 2 sticks celery
- 1/2 oz lard or dripping
- 8 best end or middle of neck lamb chops
- 1 tbs plain flour
- 1 large (15 1/2 oz) can peeled tomatoes
- 1/4 pint water
- 1 tsp mixed dried herbs
- 1 tsp salt
- Black pepper
- For parsley dumplings
- 4oz self-raising flour
- 1/2 tsp salt
- 1 1/2 oz shredded suet
- 1 tbs chopped parsley
1. Prepare a moderate oven (180C/350F/Gas 4).
2. Peel and slice onion and carrots. Wash and slice celery.
3. Melt lard in a frying pan. Add onion, carrots and celery and fry for 2 to 3 minutes. Remove and place in the bottom of a 2 1/2-pint shallow casserole.
4. Coat chops in plain flour and add to pan and brown quickly on both sides. Arrange chops on vegetables.
5. Place tomatoes, water, mixed dried herbs, salt and pepper in pan. Bring to boil, stirring, and pour over lamb.
6. Cover, and cook in centre of oven for 1 to 1 1/2 hours, until meat is tender.
7. Sift flour and salt into a bowl. Stir in suet and parsley. Mix to a soft, but not sticky, dough with water. Form into 8 small balls. Place on top of hot-pot and cook, uncovered, for a further 15 to 20 minutes, until dumplings are risen and cooled. Plain flour plus half a tsp of baking powder does just as well for the dumplings.