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Lamb Ragout With Dumplings

American.Kitchen's picture
  Lamb shoulder 2 Pound (1 Piece)
  Lamb fat 1 Tablespoon
  Onion 1 Medium, chopped
  Diced celery 1⁄2 Cup (8 tbs)
  Bay leaf 1
  Salt 2 Teaspoon
  Marjoram 1⁄2 Teaspoon
  Garlic salt 1 Dash
  Sweet basil 1 Dash
  Rosemary 1 Dash
  White onions 6 Small
  Carrots 6 Small
  Cornstarch 2 Teaspoon
  Milk 6 Tablespoon
  Prepared biscuit mix 1 Cup (16 tbs)
  Curry powder 1 Teaspoon

Cut lamb into 2-inch pieces.
Brown in lamb fat in heavy pan.
Remove lamb.
Add onion and celery; cook for 3 minutes.
Pour off fat.
Return lamb to pan.
Add 2 cups water, bay leaf, salt, marjoram, garlic salt, basil and rosemary.
Simmer for 1 hour.
Add onions and carrots.
Simmer for 30 minutes longer.
Mix cornstarch with small amount of cold water; stir into pan liquid gradually, stirring constantly until thickened.
Stir milk into biscuit mix; add curry powder, mixing well.
Drop by tablespoonfuls onto hot lamb mixture.
Steam, tightly covered, for 10 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3542 Calories from Fat 1990

% Daily Value*

Total Fat 221 g339.7%

Saturated Fat 94.3 g471.3%

Trans Fat 0.4 g

Cholesterol 671.5 mg223.8%

Sodium 6069.4 mg252.9%

Total Carbohydrates 207 g69.1%

Dietary Fiber 32.2 g128.8%

Sugars 63.9 g

Protein 181 g362.1%

Vitamin A 1019.1% Vitamin C 164.3%

Calcium 91.4% Iron 134.6%

*Based on a 2000 Calorie diet


Lamb Ragout With Dumplings Recipe