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Spring Lamb Stew With Mint Dumplings

New.Wife's picture
Ingredients
  Lamb shoulder 2 Pound, cut in 2-inch cubes
  Onion 1 Medium, chopped to make 1/2 cup
  Boiling water 2 Cup (32 tbs)
  Celery tops 1⁄4 Cup (4 tbs) (Handful Of)
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  White onions 18 Small, peeled
  Carrots 6 , pared and cut in 1-inch lengths
  Celery 1 Cup (16 tbs), sliced
  Biscuit mix 2 Cup (32 tbs)
  Fresh mint 2 Cup (32 tbs), chopped
  Milk 3⁄4 Cup (12 tbs)
Directions

MAKING
1. Trim the meat.
2. Take a large heavy kettle or Dutch oven, brown a few pieces of meat at a time in few fat trimmings.
3. Remove meat from the heat and keep it aside.
4. Add onion and sauté until golden. Return meat to kettle and add boiling water, celery tops, salt and pepper.
5. Cover the lid of the kettle tightly and simmer for 1 hour or until meat is soft. Remove celery tops.
6. Arrange onions, carrots and celery around meat and cover the pan. Simmer for 30 minutes or longer until vegetables are soft.
7. In small bowl, mix together biscuit mix and mint. Add milk just until mixture is moistened.
8. Drop by tablespoonfuls on top of steaming stew. Cook for 10 minutes and then cover tightly and cook for 10 minutes longer or until dumplings are puffy-light.

SERVING
9. Serve hot in a serving dish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Simmering
Interest: 
Spring, Everyday
Ingredient: 
Lamb
Preparation Time: 
45 Minutes
Cook Time: 
120 Minutes
Ready In: 
165 Minutes
Servings: 
4

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