Adding English mustard to the dumplings brings a gentle warmth to the mix that matches nicely with the Worcestershire sauce used in the gravy
MUSTARD
Serves 6 Prep time 30 mins Cooking time 3 hrs You’ll need… Large casserole with lid
• 1½ tbsp vegetable oil, plus an extra splash
• 900g-1kg boneless British lamb shoulder, cut into 3cm chunks
• 300ml red wine
• Knob of butter
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery sticks, chopped
• 2 parsnips, chopped
• 4 garlic cloves, chopped
• 2 tbsp tomato purée
• 3 tbsp plain flour
• 500ml chicken stock
• 2 tbsp Worcestershire sauce
• 4 fresh thyme sprigs
• 2 bay leaves
For the dumplings
• 150g self-raising flour
• 115g natural yogurt
• 1 tbsp English mustard
• Handful chopped fresh flatleaf parsley, plus extra to serve
1 Heat the oven to 150°C/fan 130°C/gas 2. Heat a splash of oil in a large frying pan and brown the lamb in 2 batches, setting aside on a plate as you go. Use a glug of the red wine to deglaze the pan, scraping up any tasty bits from the base. Save this to return to the casserole later.
2 Heat the 1½ tbsp oil and the butter in the casserole. Add the chopped veg and garlic. Season with salt and pepper, then cook over a low heat, covered, for 10 mins until the vegetables have softened.
3 Remove the lid and stir in the tomato purée, cook for 1 min, then stir in the flour and cook for a further 1-2 mins. Add the browned lamb, then pour in th
