INGREDIENTS

INSTRUCTIONS

Trim the meat. Heat a flameproof casserole and put in the dripping  and
when it starts to smoke start browning the meat. Only brown a  little
at a time as too much meat in the pan at one time will bring  down the
temperature, and start to release the water in the meat and  it will
stew and not brown. When each piece of meat is sufficiently  browned,
take it out and keep warm. After the meat is done, put in  the
vegetables and fry more slowly until they are just coloured,  adding
the brown sugar at this stage will help the process and add  some
flavour.  Now stir in the flour and brown it for about 1 minute and
then add the  stock. Bring to boiling point, replace the meat and add
the bouquet  garni. Season with salt and pepper.  Cover the pan and
simmer for one and a half hours or until the meat is  tender. Just
before you need them, make the rosemary dumplings. Mix  the flour, suet
and rosemary leaves together in a bowl and add enough  cold water to
make a firm and moist dough but not sticky. About half  an hour before
serving add the plums and roll the dumplings and place  on top of your
lamb. Replace in the oven and turn the dumplings once  after 15
minutes. Give them another 15 minutes to brown and then  serve.
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