Lamb Ragout With Dumplings
|Lamb shoulder||14 Pound|
|Lamb fat||1 Tablespoon|
|Diced celery||1⁄2 Cup (8 tbs)|
|Garlic salt||1 Dash|
|Sweet basil||1 Dash|
|White onions||6 Small|
|Prepared biscuit mix||1 Cup (16 tbs)|
|Curry powder||1 Teaspoon|
Cut lamb into 2-inch pieces.
Brown in lamb fat in heavy pan.
Add onion and celery; cook for 3 minutes.
Pour off fat.
Return lamb to pan.
Add 2 cups water, bay leaf, salt, marjoram, gar- lic 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 pow- der, mixing well.
Drop by tablespoonfuls onto hot lamb mixture.
Steam, tightly covered, for 10 min- utes.