Savory Lamb Stew With Parsley Dumplings
|Neck of lamb||1 1⁄2 Pound (scrag end)|
|Tomato sauce||1⁄4 Pint|
|Finely chopped parsley||1 Tablespoon|
|All purpose flour||4 Ounce (self rising)|
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.