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.

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

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