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Traditional Irish Stew With Parsley Dumplings

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Ingredients
  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
  Salt To Taste
  Black pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Method: 
Stewed

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