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Savory Lamb Stew With Parsley Dumplings

Easy.Meals's picture
Ingredients
  Neck of lamb 1 1⁄2 Pound (scrag end)
  Water 2 Pint
  Carrots 3
  Potatoes 4
  Onions 2
  Salt To Taste
  Pepper To Taste
  Bay leaf 1
  Tomato sauce 1⁄4 Pint
  Finely chopped parsley 1 Tablespoon
  Flour 2 Tablespoon
  All purpose flour 4 Ounce (self rising)
  Butter 1 Teaspoon
  Salt 1⁄2 Teaspoon
Directions

Remove meat from bones, cut into approximately 1 in. cubes, discarding any fat.
Place in saucepan with bones, cover with water, bring to boil.
Reduce heat, cover and simmer 1 hour.
Add peeled and diced carrots and potatoes, chopped onions, salt, pepper, bayleaf, tomato sauce and parsley.
Bring to boil; reduce heat, simmer further 10 minutes.
Remove bones, skim off any surplus fat.
Blend flour with little water, add to saucepan, and cook, stirring, until liquid thickens.
Drop dumpling dough by heaped dessertspoonfuls on top of hot bubbling stew.
Cover tightly; cook 15 to 20 minutes.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Stewed
Ingredient: 
Lamb

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