Lamb casserole with herb dumplings

Preheat oven to 160°C (140°C fan forced).

Cut excess fat from the lamb and discard it. Cut the lamb into 4cm (1½-inch) pieces.

Put 2 teaspoons of the oil in a small flameproof baking dish. Heat the oil on the stove over medium- high heat for 1 minute. Carefully place half the lamb in the dish, cook for about 5 minutes or until browned all over, turning lamb with tongs. Remove the lamb from the dish with tongs, place in a medium bowl. Repeat with the rest of the oil and lamb.

Meanwhile, cut the dark green top from the leek and cut off the root end. Cut the leek in half lengthways. Peel off the outer layer and throw it away. Wash the leek under cold running water to remove any dirt between the leaves, especially at the top. Drain well. Cut the leek into slices.

Peel then thickly slice the carrot. Trim and coarsely chop the celery.

Add leek, carrot and celery to the dish with the lamb, stir with a wooden spoon until combined. Stir in the soup mix then the stock and the water. Cover dish with a lid or tightly with two layers of foil. Place the dish in the oven, cook for 1¾ hours.

When the lamb has cooked for 1½ hours, make the dumplings. Place the flour in a medium bowl. Chop the butter finely. Use your fingertips to rub the butter into the flour. Lightly beat the egg, and add with the herbs and milk in the centre of the flour. Use a butter knife to cut through the mixture and make a soft, sticky dough.

Remove the dish from the oven. Stir the lamb mixture well. Season to taste. Drop rounded dessertspoons of the dumpling mixture on top of the lamb mixture about 2cm (¾ inch) apart.

Melt the butter in a small saucepan on the stove over low heat. Use a pastry brush to brush the tops of the dumplings with the butter. Return the dish to the oven. Cook, uncovered, for about 20 minutes or until the dumplings are browned and cooked through.