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Lamb Stew and Mushroom Dumplings | |
| 369 | Lamb |
| 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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