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Lamb Stew and Mushroom Dumplings

369Lamb
  Yield/Servings: 6 servings  
Ingredients:
3 lbs. forequarter of lamb
Flour, salt and pepper
1/2 cup sliced onions
9 medium sized carrots, scraped
5 cups boiling water
2 tbsp. chopped parsley
Dumplings:
1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
3 tbsp. water
1/2 cup condensed mushroom soup
 
 
Instructions:
Cut up lamb into serving pieces. Dredge in well-seasoned flour, brown in hot shortening in heavy kettle, with onions. Add carrots and water, simmer about 2 hours. Drop dumplings by spoonfuls into boiling stew, cover tightly, cook for 12 minutes. Serve sprinkled with parsley.

Mushroom Dumplings:
Sift together flour, baking powder and salt. Stir in soup and water.
 
Recipe Source: BMD
Submitted by: Creative Cooking USA

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