Sweet Mutton Hot Pot and Dumblings
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 lb neck of mutton or lamb 2 teaspoons redcurrant jelly 2 onions, chopped
3 carrots, chopped 1 turnip, chopped 6 oz. mushrooms, sliced
1 parsnip, chopped and blanched 1 tablespoon tomato puree 1 pint vegetable stock or water
Dumplings: 4 oz. self-raising flour 2 oz. shredded suet 1 teaspoon chopped parsley



1 Set oven to 375 F. or Mark 5. Put the pieces of meat in the bottom of a large casserole. Spread them with the redcurrant jelly and place in the oven for 15 minutes. Remove and add the chopped vegetables and a little salt and pepper. Stir the tomato puree into the stock or water. Pour over the meat and vegetables. Return to the oven. Reduce the heat to 350 F. or Mark 4 and cook for about 1-1/2 hours until the meat is tender.
2 Dumplings: Mix together the four, suet, parsley and seasoning with enough water to form a stiff dough. This should make about six small dumplings. Add the dumplings to the hot pot for the last 30 minutes of cooking. Serve with buttered, mashed potatoes and a green vegetable.

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