Slow Cooker Minted Lamb Stew with Dumplings

Here is our all-time favourite slow cooker minted lamb stew with dumplings. This warming winter dish cooks slowly while you get on with your day — in fact, we often make it when we’re out driving a narrowboat for the day.

Note: I first shared this slow cooker lamb and mint stew in December 2019 and updated the recipe on 1 December 2020.

This slow cooker lamb and mint stew is truly delicious. I’ve made it many times, tweaking quantities and timing to find a reliable version that works well at home or when resources are limited — for example, on a narrowboat where pantry space and power can be tight.

Storecupboard Essentials for Slow Cooker Lamb Stew

When we spent two weeks on a narrowboat over Christmas, I relied on a few convenient cupboard items to keep the recipe simple. Limited space meant I opted for some ready-made ingredients and small packets rather than bulk staples. The dish still tastes great and is flexible — you can use fresh ingredients if you prefer, or the easier pantry options below.

Handy storecupboard items I used:

• Lamb stock cubes
• Mint sauce (in place of fresh mint)
• Prepared dumpling mix (or make dumplings from flour and suet as described below)
• Horseradish for a sharp finish

Equipment Needed for Minted Lamb Casserole

You don’t need special gadgets — just basic kitchen tools:

• Chopping board and a sharp knife
• Garlic press (or finely chop garlic)
• Kitchen scales or measuring cups
• Measuring jug and spoons
• Mixing bowl
• Frying pan to brown the meat
• Spatula and a ladle
• Slow cooker (or an ovenproof pot if finishing in the oven)

Can You Use a Slow Cooker on a Narrowboat?

Yes, you can, but power can be a constraint. On our narrowboat trip I used a slow cooker on the low setting all day. My husband brought an inverter, which helped, but the slow cooker still cooked steadily and often ran longer than it would at home. If your power is limited, consider finishing the dish in a domestic oven when convenient, or use an insulated thermal cooker that continues to cook without a continuous power source: bring the pot to a simmer on the hob, then place it in the insulated container to continue cooking.

Adding the Dumplings

I often use a packet dumpling mix for speed, especially when space is limited. To add dumplings, mix the packet mix according to the instructions, shape into balls and place them spaced across the surface of the stew. If cooking at home you can increase the slow cooker to high and cook for an additional hour with the lid on. If you prefer or if the slow cooker’s power is limited, transfer the stew to an ovenproof dish and bake the dumplings in a preheated oven until cooked through.

Making Traditional English Dumplings from Scratch

If you prefer to make dumplings from scratch, here’s a simple, classic method converted into cups for convenience:

• 1 cup (about 150g) self-raising flour
• 1/2 cup (about 75g) suet (dried shredded suet) — cold diced butter will also work
• Pinch of salt
• Optional herbs for a herby note
• 3 tablespoons cold water to bind

Mix the dry ingredients in a bowl, stir in the cold water until the dough binds, then divide using floured hands into eight balls. Place them on top of the cooked stew, cover, and cook on high in the slow cooker for about 1 hour.

More Recipes and Ideas

• Sausage casserole with Branston-style pickle
• A lighter lamb casserole variation suitable for slimming plans
• Potato-based dumpling alternatives
• Cottage-cheese scone dumplings as a biscuits-and-gravy twist
• Stir-in gnocchi dumplings for a different texture

How to Cook Easy Slow Cooker Lamb Stew & Dumplings

Yield: 4

Minted Lamb Stew With Dumplings – Slow Cooker

A comforting slow-cooked lamb and mint stew that’s ideal for chilly days and hands-off cooking.

Prep Time: 10 minutes

Cook Time: 6 hours (low) or 3–4 hours (high)

Total Time: about 6 hours 40 minutes (including additional time)

Ingredients

• ½ tablespoon olive oil
• 3 cups (about 600g) diced lamb
• 2 cloves garlic, crushed
• 1 onion, diced
• 4 carrots (about 200g), peeled and chunked
• 1⅔ cups (400ml) water
• 1¼ cups (about 200g) frozen peas
• 1 cup (about 200g) potatoes, chopped
• 2 lamb stock cubes
• Sea salt and black pepper, to taste
• 2 tablespoons mint sauce
• 1 heaped tablespoon horseradish
• 2 teaspoons gravy granules

For dumplings (packet mix or homemade):

• Packet dumpling mix, or:
• 1 cup (150g) self-raising flour
• ½ cup (75g) suet (or cold diced butter)
• 3 tablespoons cold water

Instructions

1. Heat the olive oil in a frying pan and brown the diced lamb. Add the garlic and onions and cook until the onions soften.
2. Transfer the browned lamb and onions to the slow cooker. Add the carrots, potatoes, peas, water, lamb stock cubes, mint sauce, horseradish, gravy granules and seasoning.
3. Cook on low for 6–7 hours, or on high for 3–4 hours, until the lamb and vegetables are tender.
4. If using packet dumpling mix, prepare according to the packet instructions, shape into balls and place evenly on top of the stew. If using homemade dumplings, mix the flour, suet (or butter), salt and herbs, add cold water to bind, then shape into eight balls.
5. Cover and cook on high in the slow cooker for 1 hour, or transfer to an ovenproof dish and bake in a preheated oven for about 30 minutes at 160°C (conventional) / 140°C fan / gas 3 / 325°F until dumplings are cooked through.
6. Serve hot and enjoy.

Nutrition Information (per serving, approximate)

Calories: 416 · Protein: 29g · Total Fat: 25g · Carbohydrates: 16g · Fiber: 3g · Sugar: 9g · Sodium: 310mg

All nutrition information is an estimate.

Pin Slow Cooker Lamb & Mint Stew

If you’d like to read more about our narrowboat hire experiences and how we adapted recipes for life on the cut, search for our narrowboat adventures on the blog for travel stories and practical tips.