Traditional Irish Stew With Parsley Dumplings
|Middle neck and scrag end of lamb||2 Pound|
|Flour||2 Tablespoon (Seasoned With Salt And Pepper)|
|Onions||2 Large, sliced|
|Potatoes||8 Ounce, cut in to chunks|
|Pearl barley||1 Tablespoon|
|Mixed herbs||1⁄2 Teaspoon|
|Boiling water||15 Ounce|
|Shredded suet||2 Ounce|
|Self rising flour||4 Ounce|
|Chopped parsley||1 Tablespoon|
|Black pepper||To Taste|
Toss the pieces of lamb in the 1 seasoned flour, then put them into a saucepan together with the sliced onion, potatoes and pearl barley.
Sprinkle on the mixed herbs and another good seasoning of salt and freshly ground black pepper.
Pour on the boiling water and bring to the boil.
Remove any scum that may have formed on top.
Reduce the heat, cover the saucepan with a lid and simmer very gently for 2 1/2 hours.
To make the dumplings, mix the suet, flour and parsley together, add pepper and salt and enough water to make a fairly elastic dough.
Divide the dough into 4, and roll each piece into a round.
20-25 minutes before the end of cooking time check that the stew is on the boil, and drop the dumplings into the pan.
Replace the lid and finish cooking at boiling point.
Serve immediately with buttered carrots if extra vegetables are required.
Serving size: Complete recipe
Calories 2513 Calories from Fat 1159
% Daily Value*
Total Fat 129 g198%
Saturated Fat 46.4 g232%
Trans Fat 0 g
Cholesterol 12267.2 mg4089.1%
Sodium 2974 mg123.9%
Total Carbohydrates 217 g72.4%
Dietary Fiber 21.5 g86.1%
Sugars 28.8 g
Protein 122 g243.1%
Vitamin A 26.5% Vitamin C 427.3%
Calcium 52.1% Iron 142.4%
*Based on a 2000 Calorie diet