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Lamb Ragout With Dumplings

American.Kitchen's picture
Ingredients
  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
Directions

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: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Steamed
Ingredient: 
Lamb

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