Lamb Stew Recipe With Dumplings

  Lamb:

    Lamb Stew with Dumplings:

• 1-1/2 lbs. lean boneless shoulder lamb, cut in cubes
• 1/4 cup all-purpose flour
• 2 tbs. fat
• 3 cups water
• 2 tsp. salt
• 1/4 tsp. pepper
• 4 carrots chopped
• 3 small onions
• 3 small potatoes, halved
• 1 pkg. (12 oz.) frozen peas
• 2 tablespoons minced parsley
• 1/3 cup chopped green pepper

Flour meat and brown in fat in deep kettle. Add water, salt and pepper. Cover and simmer for 1 - 1/2 hours.
Add carrots, onions and potatoes. Cook until done. ( about 20-30 minutes)
Add peas, parsley and green pepper and cook 5 minutes longer. Add more seasonings if necessary. Serve with dumplings.

Dumplings:

• 2 cups all purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons shortening
• 1 cup milk

Stir flour, baking powder and salt together. Work in shortening with tips of fingers or pastry blender. Add milk gradually with a fork to a soft dough. Drop spoonfuls of dough onto hot stew mixture, allowing space for dumplings to rise. Cover pot closely. Boil hard to 12 - 14 minutes. Do not lift cover during cooking. Serve hot.