Spring Lamb Stew With Mint Dumplings Recipe
Ingredients
2 pounds lamb shoulder, cut in 2-inch cubes
1 medium-size onion, chopped (1/2 cup)
2 cups boiling water
Handful of celery tops
2 teaspoons salt
1/4 teaspoon pepper
18 small white onions, peeled
6 carrots, pared and cut in 1-inch lengths
1 cup sliced celery
2 cups biscuit mix
1 tablespoon chopped fresh mint
3/4 cup milk
Directions
1 Trim meat; brown, a few pieces at a time, in large heavy kettle or Dutch oven, using a few fat trimmings, if needed.
Remove meat and set aside.
Stir in onion; saute until golden in same kettle.
Return meat to kettle; add boiling water, celery tops, salt and pepper.
2 Cover tightly; simmer 1 hour, or until meat is tender; remove celery tops.
Arrange onions, carrots and celery around meat; cover.
Simmer 30 minutes longer, or until vegetables are tender.
3 Combine biscuit mix and mint in small bowl; stir in milk just until mixture is moistened.
4 Drop by tablespoonfuls on top of steaming stew.
Cook, uncovered, 10 minutes, then cover tightly and cook 10 minutes longer, or until dumplings are puffy-light.
Remove meat and set aside.
Stir in onion; saute until golden in same kettle.
Return meat to kettle; add boiling water, celery tops, salt and pepper.
2 Cover tightly; simmer 1 hour, or until meat is tender; remove celery tops.
Arrange onions, carrots and celery around meat; cover.
Simmer 30 minutes longer, or until vegetables are tender.
3 Combine biscuit mix and mint in small bowl; stir in milk just until mixture is moistened.
4 Drop by tablespoonfuls on top of steaming stew.
Cook, uncovered, 10 minutes, then cover tightly and cook 10 minutes longer, or until dumplings are puffy-light.
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