Irish Stew With Parsley Dumplings
|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)|
|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|
1 Thoroughly wipe the pieces of meat.
2 Remove any excess fat.
3 Roll them in the seasoned flour to coat.
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.
18 Serve the meat surrounded by the vegetables and dumplings, with some of the liquid poured over and some in a gravy boat.