SCGS Mutton Stew and Dumplings

Brown the Mutton

• Heat oil in a large, heavy pot over medium-high heat.
• Season mutton with salt and pepper, then brown in batches until golden on all sides. Remove and set aside.

Build the Flavor Base

• In the same pot, sauté onions, carrots, and celery for 5–6 minutes until softened.
• Add garlic and cook for 1 minute.
• Sprinkle in the flour and stir well to coat the vegetables.

Simmer the Stew

• Stir in tomato paste, Worcestershire sauce, thyme, and bay leaves.
• Gradually pour in the stock while stirring to avoid lumps.
• Return the mutton to the pot and bring to a boil.
• Reduce heat, cover, and simmer 1½ to 2 hours, until the mutton is fork-tender.

Make the Dumplings

• In a bowl, combine flour, salt, and butter. Rub with fingertips until mixture resembles breadcrumbs.
• Stir in milk until a soft dough forms.
• Roll into balls (about the size of a golf ball).

Cook the Dumplings in the Stew

• About 20 minutes before serving, drop dumplings gently onto the stew’s surface.
• Cover the pot and cook for 15–20 minutes without lifting the lid, so they steam and puff up.

Serve & Enjoy

• Remove bay leaves, adjust seasoning, and serve piping hot with a sprinkle of parsley.

Tips for Maximum Flavor

• For richer taste: Sear mutton in small batches to keep the pan hot.
• For thicker gravy: Mash a few of the cooked potatoes into the stew before adding dumplings.
• For oven cooking: After browning, transfer everything to a Dutch oven and bake at 325°F (160°C) for about 2 hours, adding dumplings at the end.