Traditional Irish Stew With Parsley Dumplings Recipe
Ingredients
| 2 lb. middle neck and scrag end of lamb, mixed | ||
| 2 tablespoons flour, seasoned with Salt and pepper | ||
| Onions | 2 Large, sliced | |
| Potatoes | 8 Ounce, cut in to chunks | |
| 1 tablespoon pearl barley | ||
| Mixed herbs | 1/2 Teaspoon | |
| 15 fl. oz. boiling water | ||
| Suet | 2 Ounce, shredded (For the parsley dumplings:) | |
| Self raising flour | 4 Ounce (For the parsley dumplings:) | |
| Chopped parsley | 1 Tablespoon (For the parsley dumplings:) | |
| Salt | To Taste (For the parsley dumplings:) | |
| black pepper | 1 (For the parsley dumplings:) | |
Directions
Toss the pieces of lamb in the 1 seasoned flour, then put them into a saucepan together with the sliced onion, potatoes and pearl barley.
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.
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.
Chef
