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Ingredients
1 kg lamb leg
1 brown onion
1 kg potatoes
400g carrots
2 sticks celery
1 tbsp. Worcester sauce
700 ml of stout
1 litre of water
100g lard
250g plain flour
50g butter
Salt and pepper
Water
½ cup of chopped parsley
Method
Toss the lamb in seasoned flour then seal in a hot pan.
Once the lamb has browned a little add the onions, potato, carrots and celery and fry until the onions are just starting to brown.
Pour in the Worcester sauce, stout and water, bring to a boil then turn down to a simmer for 2 hours
Melt the butter and lard together then fold in the flour and enough water to form a dough.
Divide the dough mix into 10 cm balls and place into the simmering stew for 15-20 minutes, sprinkle with chopped parsley and serve
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