Ingredients

• 1kg boneless lamb shoulder, cut into 4-5cm chunks
• 40ml olive oil
• 2 carrots, peeled, cut into large chunks
• 2 onions, peeled and cut into large chunks
• 2 tablespoons tomato paste
• 2 sprigs of thyme
• 3 fresh bay leaves
• 3Parsley stalks
• 8 tomatoes, blanched, peeled, seeded and quartered
• 1-1.5L veal stock
• Finely grated zest of 1 lemon
• Dumplings2 tablespoons coarsely chopped flat leaf parsley

• 150g self raising flour, plus extra if required
• 150g suet mix
• 1 teaspoon sea salt
• 180ml cold water

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Method

1. Season lamb with salt and pepper. Heat a large heavy based frying pan over high heat and add half the oil. Working in batches, brown the lamb for 6-8 minutes stirring to ensure it is well browned on all sides, remove and set aside. Remove meat, pour off fat and deglaze the pan with a little of the stock.

2. Add remaining oil to a pressure cooker over medium heat and brown the carrot and onion for 3-4 minutes, add tomato paste, and cook out for 2-3 minutes. Add thyme and bay leaves, parsley stalks, deglazed juices, lamb, tomatoes and remaining stock. Bring to the boil, cover with a lid and bring up to pressure, cook for 35-40 minutes.

3. Allow to cool slightly, release lid, pour liquid through a sieve into a large wide saucepan and simmer to reduce.

4. For dumplings, combine flour, suet mix and salt in a bowl. Pour in water mixing gently by hand until mixture just comes together. Add extra flour if dough is too wet. Roll into a log and cut into 2cm pieces, roll into balls and drop into the reducing sauce. Cover with lid and simmer for 8-10 minutes.  To serve, sprinkle with lemon zest and parsley.