John’s Favorite Lamb Stew With Parsley Dumplings
John always wanted to cook this when company was coming. It really is quite tasty. (Submitted for John Hillje by Carolyn Hillje)
1 ½ lbs lamb shoulder, cubed
seasoned flour
2 T. shortening
2 cups water
4 med. Onions, sliced (or chopped)
6 med. Carrots, sliced
6 med. Potatoes, diced
½ t. rosemary
salt and pepper (lots of black pepper!)
Coat lamb with flour. Heat shortening; add lamb and cook until lightly browned on all sides. Add water. Cover and cook over low heat for 45 min. till lamb is tender. Add onions, carrots, potatoes, rosemary, salt, and pepper. Cover; cook until vegetables are tender, stirring occasionally.
2 c. flour
3 t. baking powder
1 t. salt
2 T. chopped parsley
¼ c. shortening
1 c. milk
Combine flour, baking powder, and salt. Add parsley. Cut in shortening; add milk and blend. Drop my tablespoonfuls into lamb mixture. Cook, uncovered, for 10 minutes. Then cover and cook another 10 minutes.