(Ingredients:
- 2 tablespoons shortening or cooking oil
- 2 pounds cubed lean lamb shoulder
- 4 cups water
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1 bay leaf
- 3 carrots, cut in 1-inch slices
- 2 small to medium potatoes, peeled and cut into 1-inch chunks
- 1 medium onion, halved and sliced
- 1 cup frozen green peas, thawed
- 2 tablespoons flour
- 3 tablespoons cold water
- .
- Parsley Dumplings
- 2 cups biscuit mix
- 3/4 cup milk
- 1 teaspoon dried parsley flakes or 1 tablespoon minced fresh parsley
Preparation:
Blend 2 tablespoons flour with the 3 tablespoons water; Stir into stew. Cook until mixture begins to boil and thicken.
Mix dumpling ingredients with a fork until well moistened, but do not overmix. Spoon dumplings onto gently boiling stew, trying to keep the dumplings on the meat and vegetables and not too far into the liquid. Cook slowly over low heat for 10 minutes, uncovered. Cover and cook 10 minutes longer over low heat. Dumplings will have a biscuit-like texture inside when done. Check the stew for scorching while dumplings cook, but be careful not to break dumplings up.
Serves 6.
More Lamb Stew Recipes
Spring Lamb Stew with Tomatoes
Lamb Stew with Okra
Lamb Stew with Potatoes
Irish Lamb Stew Recipe
Lamb Stew
Crockpot Lamb Stew
Lamb Roasts
Lamb Stew Recipes
Lamb Chop Recipes
Lamb Recipe Index
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