Season the flour with Robertsons Atlantic Sea Salt and Robertsons Black Pepper.
Toss the lamb cubes in the seasoned flour, fry in oil until browned and set aside.
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