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.