step by step guide to make super quick homemade Tomato & lamb casserole with pesto dumplings

Good afternoon. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tomato & lamb casserole with pesto dumplings. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tomato & lamb casserole with pesto dumplings is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato & lamb casserole with pesto dumplings is something that I’ve loved my entire life.

Table of Contents


  • 40g (1/4 cup) plain flour
  • 1.5kg mini lamb round roasts, cut into 3cm pieces
  • 3 tablespoons olive oil
  • 8 slices prosciutto, coarsely chopped
  • 1 large brown onion, halved, thinly sliced
  • 1 x 800g can diced tomatoes
  • 250ml (1 cup) chicken stock
  • 4 dried bay leaves
  • 1 x 500g pkt frozen broad beans, thawed, peeled


  • Step 1
    Preheat oven to 180°C. Place flour on a plate. Season with salt and pepper. Add lamb and toss to coat. Shake off excess.
  • Step 2
    Heat 1 tablespoon oil in a 4L (16-cup) capacity flameproof, ovenproof casserole dish over medium heat. Add half the lamb and cook for 2-3 minutes each side or until brown. Transfer to a plate. Repeat with 1 tablespoon of oil and remaining lamb, reheating dish between batches.
  • Step 3
    Heat the remaining oil in dish. Add the prosciutto and onion and cook, stirring, for 2-3 minutes or until onion is soft.
  • Step 4
    Return the lamb to the dish. Add the tomato, stock and bay leaves. Cover and bake in oven for 1 1/2 hours or until the lamb is tender.
  • Step 5
    Meanwhile, to make pesto dumplings, place flour in a bowl. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Pour in milk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated. Add pesto and mix to create a swirled effect. Divide dough into 12 equal portions. Roll each portion into a ball.
  • Step 6
    Increase oven temperature to 220°C. Add the broad beans to the lamb mixture and combine. Top with the dumplings. Bake, uncovered, for 10-15 minutes or until the dumplings are golden. Serve.

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