Lamb and Vegetable Stew
with Rosemary Dumplings ~ Australia

375g (12 oz) lean lamb fillet
1/2 T. sunflower oil
2 leeks
2 carrots
2 potatoes
625ml (20 fl oz) lamb or beef stock
2 fresh bay leaves
1 sprig fresh rosemary
1/2 tsp. ground coriander
salt and freshly ground black pepper

Dumplings

90g (3oz) self raising flour
1/2 tsp. ground coriander
1/8 tsp. baking powder
30g (1oz) vegetable suet (shortening)
1/2 tsp. chopped fresh rosemary

Cut lamb into cubes, discard all fat. Heat oil over high heat, in flameproof casserole. Add lamb and fry for a few minutes, stirring occasionally, until lamb is evenly brown. While the lamb is cooking, thoroughly rinse and slice leeks, slice carrots and scrub and slice potatoes. Add vegetables to pan as they are ready. Pour in stock, add bay leaves, rosemary and coriander. Season to taste, then cover and leave to simmer for about 20 minutes. While the lamb is simmering, make dumplings. Sift the flour, coriander, baking powder and salt and pepper into bowl, then stir in suet and rosemary. Stir in 4 tablespoons water and mix to fairly stiff dough. Cut the mixture into four and roughly shape into dumplings, then drop onto lamb stew. Cover again, and leave simmering for 5 minutes until the dumplings have risen, are firm and cooked all the way through.