Irish Stew & Dumplings

Ingredients

• 2 pounds lamb shoulder boned
• 1 1/2 teaspoons salt
• 1/8 teaspoon pepper
• 1 bay leaf
• 1/4 cup onions chopped
• 3 cups boiling water
• 1 1/4 cups carrots chopped
• 3 medium onions chopped
• 5 medium potatoes chopped
• 1 Turnip peeled and diced (optional)
• 3 tablespoons flour
• 1/4 cup water
• 2 teaspoons worcestershire sauce
• 1 tablespoon fresh parsley
• salt and pepper to taste
• ~~ – DUMPLINGS – ~~
• 1 cup flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 tablespoons shortening
• 1/2 cup milk

Instructions

1. Cut lamb into 2“ strips.
2. Place in heavy kettle and add salt, pepper, bay leaf, onions and boiling water. Cover tightly and cook gently for 1 to 1½ hours or until meat is almost tender. Remove any access fat from surface of broth.
3. Add carrots, turnip, onions and potatoes. Cover and cook 30 minutes longer until vegetables are done and meat is very tender.
4. Remove vegetables and meat from broth and keep warm. Skim off access fat. Blend flour and water. Stir into simmering broth and cook. Stir constantly until thickened.
5. Add worchestershire sauce, parsley and season to taste. Return meat and vegetables to gravy and reheat.
6. DUMPLINGS:
7. Blend and sift together flour, baking powder and salt. Using two knives or pastry blender, cut in shortening. Stir in milk. Blend just until flour is moistened. Drop by large spoonfuls on simmering stew. Cover pot tightly and cook 15 minutes.
8. DO NOT LIFT COVER DURING COOKING.
9. ~~~~~