Lamb Casserole with Parmesan Dumplings

This is just a simple and flavorsome casserole. The original recipe uses lamb shanks which are divine. However, cheap lamb four quarter chops do the trick as well especially as a budget option.

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6 to 8 four quarter lamb chops

2 Tbsp wholemeal self-raising four, plus 1 cup extra

2 Tbsp vegetable or olive oil

1 large brown onion, finely chopped

2 celariac’s, coarsely chopped (optional – I just think it adds more flavour)

300 g kumara, coarsely chopped

3 cloves garlic, thinly sliced

1 litre (4cups) chicken stock

3/4 cup frozen broad beans, thawed, peeled (can be substituted for peas)

100 g green beans, trimmed, cut in half

1/2 cup coarsely chopped flat – leaf parsley

1/2 cup freshly grated parmesan


This is just a simple, easy and flavoursome casserole. l use celeriac instead of celery for extra flavour and of course you can add or

subtract what you wish, such as green beans for the broad beans, potato for kumara. The original recipe uses lamb shanks, however I have written this recipe using lamb 4 quarter cuts as a budget option.

Coat lamb in flour, dust off excess. Heat half the oil in large deep frying pan or saucepan with a lid over moderately high heat. Add

lamb and brown for a couple of minutes each side. Transfer to pressure cooker or casserole pot.

Add onion, celeriac and kumara to pan, cook and stir for 3-4 minutes. Stir in garlic and cook and stir until fragrant. Add to pressure cooker and pour in chicken stock, season. Cook

according to your pressure cookers settings. |.e. depending on whether you are a slow cooker or speed cooker. You can also do

this dish in a casserole pot in the oven approx. 1 hour to 1 hour 45 minutes.


When cooked stir in the beans.


Combine extra flour, parsley and Parmesan in medium bowl.

Season. Make a well in the centre. Pour in remaining oil with 1/2 cup water. With a round bladed knife, use a cutting motion to mix

until a soft dough forms, adding a little extra water if needed. Add heaped dessertspoons of dough to the liquid in pan, don’t let

dumplings touch. Return pan to high heat, cook, covered for 8-10 minutes or until dumplings are cooked (add extra water if





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