Favorite Lamb Stew With Rice Dumplings Recipe
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Ingredients
2 lbs. boneless lean lamb shoulder, cut in 1 in. cubes
1/4 cup flour
1 tablespoon salt
1/2 teaspoon pepper
1 teaspoon paprika
2 tablespoons fat
1 clove garlic, minced
1 teaspoon dill weed, crushed
1/4 teaspoon marjoram leaves, crushed
1/4 teaspoon thyme leaves, crushed
1 1/2 cups hot water
1 can (6 oz.) tomato paste
2 1/2 cups hot water
12 small white onions
1 pkg. (10 oz.) frozen
Fordhook lima beans, partially thawed
1 lb. carrots, cut in pieces
Rice Dumplings,
Directions
Coat lamb with a mixture of the flour, salt, pepper, and paprika; reserve any remaining flour.
Brown meat evenly on all sides in the hot fat in a Dutch oven.
Sprinkle remaining flour mixture over meat.
Add the garlic, dill, marjoram, thyme, and 1 1/2 cups water.
Cover; simmer 1 hour.
Blend in a mixture of tomato paste and 2 1/2 cups water; mix in the vegetables.
Simmer, covered, about 20 minutes.
Drop Rice Dumpling batter onto meat and vegetables in boiling liquid.
Cover tightly and cook 15 minutes; do not uncover during cooking.
Serve immediately.
Brown meat evenly on all sides in the hot fat in a Dutch oven.
Sprinkle remaining flour mixture over meat.
Add the garlic, dill, marjoram, thyme, and 1 1/2 cups water.
Cover; simmer 1 hour.
Blend in a mixture of tomato paste and 2 1/2 cups water; mix in the vegetables.
Simmer, covered, about 20 minutes.
Drop Rice Dumpling batter onto meat and vegetables in boiling liquid.
Cover tightly and cook 15 minutes; do not uncover during cooking.
Serve immediately.
