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Irish Stew With Parsley Dumplings

Ingredients
  Lean lamb neck/Mutton neck 2 1⁄2 Pound (1 Kilogram, Middle Neck And Scrag-End)
  Onions 3⁄4 Pound, sliced (350 Gram)
  Carrots 1⁄2 Pound, sliced (225 Grams)
  Leeks 2 Medium, washed and sliced
  Potatoes 1 Large, peeled and sliced
  Pearl barley 1 Tablespoon
  Flour 2 Tablespoon, seasoned
  Hot water 1 Cup (16 tbs)
  Salt To Taste
  Freshly milled black pepper To Taste
For the dumplings
  Self-raising flour 4 Ounce (110 Gram)
  Suet 2 Ounce, shredded (50 Grams)
  Fresh parsley 1 Tablespoon, chopped
Directions

GETTING READY
1 Thoroughly wipe the pieces of meat.
2 Remove any excess fat.
3 Roll them in the seasoned flour to coat.

MAKING
4 In the bottom of a large saucepan, put a layer of meat followed by some onion, carrot, leek and potato and season with salt and pepper.
5 Put in some more meat and continue layering the ingredients until everything is used up.
6 Sprinkle in the pearl barley along with about 2 pints (1-25 litres) hot water and bring to simmering point.
7 Remove any scum that rises to the surface.
8 Cover the pan with a lid and allow to simmer over a low heat for about 2 hours.
9 About 15 minutes before the end of cooking time, prepare the dumplings.
10 In a bowl, combine the flour, salt, pepper and parsley.
11 Mix in the suet without rubbing in.
12 Add in just enough cold water to make a fairly stiff but elastic dough that leaves the bowl cleanly.
13 Shape it into 8 even dumplings.
14 When the stew is prepared, using a slotted spoon remove the meat and vegetables onto a large warm serving dish.
15 Cover with foil and keep warm.
16 Correct the seasoning and bring to a brisk boil.
17 Put the dumplings in, cover and cook for 20-25 minutes.

SERVING
18 Serve the meat surrounded by the vegetables and dumplings, with some of the liquid poured over and some in a gravy boat.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Lamb
Interest: 
Party
Servings: 
6

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