Add the molasses to the stew then gently place each dumpling onto the surface of the stew. Season the plain flour with the allspice salt and pepper. Ingredients 250 g self raising flour 125 g shredded beef suet. Cover and cook in the oven for 1 hours. See more casserole recipes.
Remove from the oven and set the dish over a very low heat. Add the lamb back to the dish along with the bay leaf and thyme. Cook for 10 mins until softened. Add the butter and rub together with your fingers to make rough crumbs. Heat the oil in a large deep pan or casserole dish over a medium heat and add the onion celery and chilli.
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Heat 1 tbsp oil in a large casserole dish on a medium high heat and cook half of the beef for 2 3 mins stirring once or twice until golden. Heat 1 tbsp oil in a large casserole dish on a medium high heat and cook half of the beef for 2 3 mins stirring once or twice until golden. Cover and cook for a further 20 25 mins until the dumplings are golden brown. Remove from the oven and set the dish over a very low heat. Just before the lamb has been cooking for 1 hours make the dumplings.
Add another tablespoon of olive oil to the empty casserole dish and allow to heat before adding the onion celery carrots garlic and tomato puree. Add the molasses to the stew then gently place each dumpling onto the surface of the stew.
