DUMPLING AND POUNDED MEAT

Makes: 24 Prep Time: 45 mins

Ingredients

500 g lamb leg chops 2 sprigs rosemary

Salt and pepper

2 T Worcestershire sauce 1 cup beef stock

500 g bread flour mix

1 T oil

2 onions, sliced

2 beetroot, roughly grated

½ cup brown sugar

Method

1. In a pressure cooker, place the lamb, rosemary, salt, pepper, Worcestershire sauce and stock, close lid tightly, and cook for 30-45 minutes. Remove from heat and leave to cool before opening. 2. In a bowl, prepare the ready-mix bread flour according to instructions on packet. Once the dough has risen, place in small square ramekins and leave to rise again for 2-5 minutes. Place ramekins in pot with a little water, close and steam for about 10 minutes until cooked. Add more water to the pot, a little at a time, when needed. Remove and leave to cool before slicing the square bread.

3. In a frying pan, add a little oil, onions and beetroot and fry for about 3 minutes. Add sugar and fry until the onions are slightly caramelised but with liquid.

4. To assemble, place dumpling slices and top them with pounded meat, caramelised onion and beetroot. Serve garnished with chives.