Lamb With Parmesan And Sun-Dried Tomato Dumplings - cooking recipe

Ingredients

1 tbsp vegetable or olive oil
1 3/4 lbs lamb shoulder, cut into 1-inch pieces
1 large onion, finely chopped
2 None celery sticks, finely chopped
1 medium carrot, finely chopped
2 cloves garlic, crushed
2 cups tomato pasta sauce
1 None beef stock cube
2 tbsp Worcestershire sauce
2 None dried bay leaves
1 1/4 cups self-rising flour
5 tbsp cold butter, chopped
1/4 cup milk
2 tbsp chopped sun-dried tomatoes
2 tbsp finely chopped oregano
2 cups frozen fava beans, thawed and peeled
2/3 cup grated Cheddar cheese

Preparation

Preheat the oven to 350\u00b0F. Heat oil in a Dutch oven on medium-high heat. Cook lamb, in batches, for 2-3 mins or until seared. Transfer to a heatproof plate.
Add onion, celery and carrot to pan. Cook and stir for 5 mins or until onion softens. Return lamb to pan. Add garlic, pasta sauce, crumbled stock cube, 1 1/3 cups water, Worcestershire sauce and bay leaves. Bring to a boil. Remove from heat. Cover with tight-fitting lid. Bake for 1 1/2 hours.
Meanwhile, place flour in a medium bowl. Rub in butter to make fine crumbs. Add milk, tomato and oregano. With a spatula, use a cutting motion to mix until a dough forms. Shape into 12 balls.
Increase oven temperature to 425\u00b0F. Add fava beans to lamb mixture. Arrange dumplings over lamb. Sprinkle with cheese. Bake, uncovered, for 10-15 mins or until dumplings are golden brown and cooked through.