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Lamb Stew and Mushroom Dumplings

ID: 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

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Lamb Stew and Mushroom Dumplings
ID: 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 © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.