Toss meat in seasoned flour, fry in oil until browned and set aside.
In the same pan, sauté the garlic and pickling onions for a few minutes then add the remaining vegetables and toss them gently for 2 min.
Add the red wine, KNORR Spaghetti Bolognaise Dry Cook-in-Sauce, water and meat to the pan, bring to the boil, then simmer for 35-40 min until meat is tender.
Add hot water if the sauce is too dry.
To make the dumplings: Sift the flour and baking powder together.
Combine the mustard, egg, oil and milk.
Pour the egg mixture into the sifted flour and stir to form a soft dough.
Place heaped teaspoons full of the mixture onto the lamb stew in the pot, cover and leave for about 5-6 min.
Turn the dumplings, cover and cook for a further 5 min.
Serve with nutty brown rice
BETTER FOR YOU TIPS: For a lower carb meal choose to serve this dish with either dumplings or nutty brown rice