This lamb stew is made with lean lamb cubes, carrots and potatoes, and parsley dumplings. The dumplings are very easy to fix with biscuit baking mix. Or follow this recipe for homemade dumplings with the addition of parsley.
This lamb stew makes a wonderful everyday main dish. It's an excellent choice for a St. Patrick's Day celebration as well.
- 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 into 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
- Melt shortening or oil in a Dutch oven; brown lamb cubes well; pour off fat. To the lamb, add the 4 cups water, salt and pepper, and bay leaf. Bring to a boil then reduce heat; cover and simmer for 2 hours, until meat is tender.
- Stir in carrots, onion, and potato; cook 20 minutes longer. Stir in the thawed peas.
- 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 they cook, but be careful not to break up the dumplings.
|Nutritional Guidelines (per serving)|
|Total Fat||38 g|
|Saturated Fat||16 g|
|Unsaturated Fat||16 g|
|Dietary Fiber||6 g|