Slow Lamb Shoulder with Cider, Turnips and Parsley Dumplings

• 900gboneless lamb shoulder, cut into 4cm pieces
• 3 tbspolive oil
• 1large onion, cut into thick wedges
• 300gcarrots, cut into 3cm pieces
• 500gturnips, peeled and cut into 3cm pieces
• 4garlic cloves, finely chopped
• 2 tspbaharat
• 1 tbsptomato purée
• 400mldry cider
• 350mlchicken stock
• 30mllemon juice
• fine salt
• black pepper
• 180gself-raising flour
• 120gGreek yoghurt
• 60mlwater
• 30gflat-leaf parsley, finely chopped

Method

1. 1Heat the oven to 160°C fan. Season the lamb well with salt and black pepper.
2. 2Heat 2 tbsp of the olive oil in a large lidded casserole over a medium-high heat. Brown the lamb in two batches for 6 minutes each until deeply coloured all over, then transfer it to a plate.
3. 3Add the remaining olive oil, onion, carrots and turnips to the casserole. Cook for 10 minutes until the vegetables have picked up golden edges, scraping up the dark lamb bits as you go.
4. 4Stir in the garlic, baharat and tomato purée for 1 minute until fragrant and brick-red. Pour in the cider and stock, bring to a steady simmer, then return the lamb and any resting juices to the casserole.
5. 5Cover and bake for 1 hour 40 minutes until the lamb yields easily when pressed with a spoon, allowing extra time if needed. Remove the lid and return the casserole to the oven for 15 minutes until the cooking juices have reduced slightly around the vegetables.
6. 6While the braise finishes, mix the flour, Greek yoghurt, water, chopped parsley and a pinch of salt in a bowl. Bring it together into a soft dough, adding a splash more water only if dry, then divide into 12 rough balls.
7. 7Set the casserole over a medium heat and bring the juices back to a gentle bubble. Nestle in the dumplings, cover and cook for 15 minutes until puffed and firm on top, then uncover and cook for 3 minutes until the sauce is glossy and clings to the lamb and vegetables.
8. 8Stir in the lemon juice and check the seasoning. Let it stand for 5 minutes until the juices settle around the dumplings, then spoon into bowls.

Per serving

kcal

1048

protein

46.5g

fibre

7.1g

carbs

60.7g

fat

66.9g