There’s nothing quite like a steaming bowl of lamb stew to warm you from the inside out. Paired with garlic butter-stuffed dombolo, this hearty dish is rich, comforting and made for slow, cosy days at home. Tender lamb, wholesome vegetables and a savoury gravy come together beautifully with soft, fluffy steamed bread perfect for soaking up every last spoonful. Whether it’s a midweek comfort meal or a weekend spoil, this recipe always delivers.
Lamb stew with garlic butter-stuffed dombolo
Ingredients
- For the lamb stew
- Olive oil for frying
- 1 kg lamb stew meat (with the bone in for more flavour)
- 2 onions, diced
- 3 medium-sized carrots, diced
- 3 medium-sized sticks of celery, diced
- 500 g (about 4 medium-sized) potatoes, peeled and diced
- 5 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 2 cloves of garlic, diced
- 1 tbsp tomato paste
- 500 ml beef or lamb stock
- Salt and black pepper
- For the garlic-stuffed dombolo
- 3 cups all-purpose flour (white or brown bread flour works too)
- 7 g dried instant yeast
- 2 tbsp sugar
- 1 cup warmed milk
- 1 tsp salt
- 100 g garlic butter, made/cut into 6 pieces
Instructions
HEAT a heavy-based pot on medium-high heat. Add a glug of oil for frying. Once hot, fry the lamb pieces on one side for about 3 minutes or until golden.
TURN the lamb pieces over and fry for another 3 minutes, or until golden. Remove from the pot and set aside.
SAUTÈE the onions, celery, carrots and fresh herbs until soft and translucent.
ADD the tomato paste and fry for a minute before returning the lamb pieces.
ADD the garlic and potatoes.
POUR in the beef stock and season with salt and freshly ground black pepper. Bring this to the boil before lowering the heat to medium-low.
SIMMER the lamb stew for at least 1 hour, or until the meat and veg are tender.
MEANWHILE add the yeast to the warmed milk and leave for 2 minutes to activate.
IN a bowl, combine the flour, salt and sugar.
POUR over the milk and yeast mixture and mix with a wooden spoon until just combined.
KNEAD the dough on a floured work surface for 2 minutes, or until the dough comes together without sticking. Add more flour if you need to.
TRANSFER to an oiled bowl and leave to proof in a warm area (like a pre-heated microwave or warmer drawer) for at least 30 minutes.
REMOVE the dough and divide into 6 balls.
FLATTEN a ball of dough and place a piece of garlic butter in the centre. Pinch the sides together and roll into a smooth ball. Repeat for each piece.
PLACE each piece on top of the stew. Ensure the stew is simmering and close the lid. Leave to steam for at least 30 minutes.
SERVE each bowl of stew with a steamed dumpling and enjoy!
Notes
TEAM TIP: Use a toothpick or thin metal rod to check the doneness of the dombolo. Simply pierce the side of one and check to see if it has any raw dough when removed. If it comes out clean they are ready.
