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Traditional Irish Stew With Parsley Dumplings Recipe
|Middle neck and scrag end of lamb||2 Pound|
|Flour||2 Tablespoon (Seasoned With Salt And Pepper)|
|Onions||2 Large, sliced|
|Potatoes||8 Ounce, cut in to chunks|
|Pearl barley||1 Tablespoon|
|Mixed herbs||1⁄2 Teaspoon|
|Boiling water||15 Ounce|
|Shredded suet||2 Ounce|
|Self rising flour||4 Ounce|
|Chopped parsley||1 Tablespoon|
|Black pepper||To Taste|
Serving size: Complete recipe
Calories 2516 Calories from Fat 1159
% Daily Value*
Total Fat 129 g198%
Saturated Fat 46.4 g232%
Trans Fat 0 g
Cholesterol 12267.2 mg
Sodium 2985.9 mg124.4%
Total Carbohydrates 218 g72.6%
Dietary Fiber 17.8 g71.1%
Sugars 28.8 g
Protein 118 g235.8%
Vitamin A 26.5% Vitamin C 427.3%
Calcium 52.2% Iron 140.9%
*Based on a 2000 Calorie diet
Sprinkle on the mixed herbs and another good seasoning of salt and freshly ground black pepper.
Pour on the boiling water and bring to the boil.
Remove any scum that may have formed on top.
Reduce the heat, cover the saucepan with a lid and simmer very gently for 2 1/2 hours.
To make the dumplings, mix the suet, flour and parsley together, add pepper and salt and enough water to make a fairly elastic dough.
Divide the dough into 4, and roll each piece into a round.
20-25 minutes before the end of cooking time check that the stew is on the boil, and drop the dumplings into the pan.
Replace the lid and finish cooking at boiling point.
Serve immediately with buttered carrots if extra vegetables are required.