Magical Minted Lamb Stew Recipe | My Harry Potter Kitchen III (Recipe 31)
Hello Magical Foodies!
Welcome back to My Harry Potter Kitchen - the YouTube series where I'm reading through the Harry Potter books and conjuring up magical Harry Potter recipes for each and every item of food and drink inside! Last week we created an incredibly easy Orange Marmalade Upside Down Cake Recipe.
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This week, we've got the ultimate comfort food dish topped with some Lightning Bolt magic!
This week we're jumping back into Chapter Six of the Prisoner of Azkaban "Talons and Tea Leaves" for our next recipe:
"Ron, cheer up" said Hermione, pushing a dish of stew towards him"
Get the cauldrons ready - it's time to brew some stew!
Stew is the perfect winter warmer so whether you're feeling under the weather, or you're just in the mood for some home comforts, this recipe should work just like - magic!
This easy minted lamb stew recipe involves minimal prep but packs a lot of flavour complete with fresh vegetables and topped with lightning bolt dumplings! Using a slow cooker is a great way to cut down on the mess, and get the perfect tender melt-in-the-mouth lamb each and every time!
If you've been looking for an easy lamb stew recipe follow this simple step-by-step recipe to learn how to make homemade slow cooker lamb stew with lightning dumplings!
Minted Lamb & Carrot Stew Recipe Ingredients
(makes 4-6 servings)
For the minted lamb stew recipe:
400g diced lamb
salt and pepper
40g nduja sausage
100ml red wine
1 stick celery
1-2 large potatoes
1 red onion
5-6 small sweet peppers
4 cloves garlic
handful of mint leaves
1 tsp each of mixed herbs, thyme, basil, cinnamon
2 bay leaves
1 tbsp tomato puree
500ml beef stock
coriander to garnish
For the lightning bolt dumplings:
125g plain flour
salt and pepper
½ tsp smoked paprika
½ tsp chilli flakes
approx 1-2 tbsp water
Pepper Imps Method:
To begin, prepare the lamb by trimming off any excess fat. Season well with salt and pepper.
Place a pan on a high heat, add in the oil and then sear the lamb on each side until golden. Remove and place into your slow cooker dish.
Return the pan to the heat and add in the 'nduja sausage frying for one minute. Deglaze the pan with the red wine and allow to bubble for 2 minutes before pouring into the slow cooker to.
Slice all your vegetables into small bite-size pieces and wash before adding into the slow cooker. Peel the garlic cloves and add in whole
Season with freshly chopped mint and the dried mixed herbs, basil, thyme and cinnamon. Add in the bay leaves, tomato puree and beef stock and stir through.
Turn the slow cooker on low and cook for 3 hours until the lamb is tender.
To prepare the dumplings, place the flour into a bowl and season with salt, pepper, paprika and chilli flakes. Add in the butter and work into breadcrumbs. Make a well in the middle and pour in just enough water to form a soft dough ball.
Flatten the dumpling dough with your hand or a rolling pin and cut out your lightning bolt shapes (Wizard Tip! You can re-roll the excess to make more dumplings)
Place the dumplings on top of the stew, place the slow cooker lid back on top and allow to cook for another 30 minutes.
Serve generously with a fresh sprinkling of coriander to garnish
I can't wait to see them!
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