INGREDIENTS
For the stew
For the dumplings
METHOD
- 1
Heat the olive oil in a slow cooker or large saucepan over a medium heat. Brown the dusted lamb knuckles in the pot in small batches, making sure all sides are caramelised – about 5 minutes per batch. Set aside
- 2
In the same pot, sauté the leeks, garlic, celery and carrots until the leeks are translucent and the carrots have browned
- 3
Add the sage and sauté for 2 minutes
- 4
Add the lamb knuckles and the rest of the ingredients, except for the apricots
- 5
Lower the heat, cover and leave to simmer for 1 hour. Then add the apricots and cook for a further hour or until the lamb knuckles are tender
- 6
While the stew is cooking, preheat the oven to 200°C, gas mark 5
- 7
ombine the cake flour, chickpea flour, baking powder, paprika, buttermilk, salt and pepper, cheese, sweetcorn, coriander and chilli in a bowl. Place spoonfuls of the mixture onto the lamb stew and bake, uncovered, for 15-20 minutes or until cooked through and golden
- 8
Serve immediately