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Scottish (Scotland) Meat main course food and Drink Ideas
Sweet Mutton and Dumplings Recipe

This is a recipe for a rich warming mutton hot pot, just the thing for cold winter nights.

Mutton Hot Pot

Ingredients:
1 & 1/2 lb cubed neck of mutton (you could also use lamb)
2 teaspoons redcurrant jelly
2 chopped onions
6oz mushrooms
1 parsnip (finely chopped and blanched)
1 tablespoon tomato puree
1 pt vegetable stock
3 sliced carrots
1 finely chopped turnip
Seasoning (Salt & Pepper)

Ingredients for Dumplings:
1 teaspoon chopped parsley
2 oz shredded suet
4oz self raising flour
Seasoning (Salt & Pepper)

Method:

Pre heat the oven to 375F. Place all the meat cubes in the bottom of a large casserole dish. Spread the redcurrant jelly over them evenly. Then place in the oven for 15 minutes. Remove from the oven and add the chopped vegetables and a little seasoning.

Stir the tomato puree into the stock, then pour over the meat & vegetables. Remove the oven temperature to 350F and cook in the oven for 1&1/2 to 2 hours (until meat is tender).

Prepare the dumplings by mixing together the flour, suet and parsley with enough water to make a firm dough. Season if required. Roll into small dumplings of between 6 and 8. Add these dumplings to the casserole dish for the last 30 minutes of cooking time.

Serve the dish along with a potato dish of your choice.

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

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