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1
Dissolve lamb stock cube in water, using microwave if necessary; set aside.
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2
Heat large pot uncovered on high.
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3
Brush olive oil on lamb; brown each side of lamb.
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4
Set meat aside.
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5
Brown onion for 4 minutes, with minimal stir-frying to ensure you get a few caramelized bits.
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6
Empty can of tomatoes into pot.
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7
Add lamb (including resting juices), brown sugar, bay leaves, cloves, 1 clove garlic and lamb stock.
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8
Scrape onions and brown bits off bottom of pot to avoid sticking.
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9
Turn down heat and simmer gently uncovered for 2 hours.
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10
Add sweet potato, leeks, carrots, mushrooms, rest of garlic and cook for another 10 minutes.
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11
Add mustard powder, sweet sherry and pepper; stir well.
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12
Add dumplings into pot, only half submerging them in stew.
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13
Spoon stew over dumplings.
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14
Put a lid over pot and gently simmer for 20-30 minutes.
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15
Don't boil, otherwise you'll end up with dense clusters of rubbery dough.
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16
After 15 minutes add fresh thyme, check for taste and add salt if necessary.
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17
Add more sherry if you desire a warmer stew.
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18
Squeeze in half a lemon just before serving.
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19
Serve with steamed rice or mash.
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20
Herby Dumpling Mixture: Tear the bread into pieces.
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21
Mix all ingredients until it reaches a doughy consistency.
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22
Handling the mixture as little as possible, form into balls set aside for 30 minutes.
