Abby Dalton's Lamb Stew with Parsley Dumplings Lamb Stew


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The rich taste of the lamb pairs perfectly with the subtle, homemade dumplings.

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  • 1 1/2 to 2 lbs. lean boneless lamb, from leg or breast, cut into cubes
  • Well-seasoned flour
  • vegetable oil
  • Lamb bones, reserved from leg or breast
  • 1 C. celery, chopped
  • 1 onion, peeled, chopped
  • 1 bay leaf
  • 4 sprigs parsley, chopped
  • 10 to 12 bruised peppercorns
  • Salt, to taste
  • Water
  • 1 (10 3/4 oz.) can chicken broth (optional _
  • 3 or 4 carrots, scraped, cut into large pieces
  • 3 large stalks celery
  • 2 large onions, peeled, cut in large pieces
  • 1 C. frozen or fresh peas
  • Parsley Dumplings
  • 2 C. sifted flour
  • 2 tsp. double-acting baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. ground nutmeg
  • 1 Tbs. butter
  • 3/4 C. parsley, minced
  • 2 egg yolks
  • 1/2 C. cold buttermilk
  • Parsley, chopped, optional

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Trim all fat from lamb; dredge in seasoned flour. Brown in hot vegetable oil in skillet on all sides. Set aside browned lamb. Meanwhile, simmer bones with chopped celery, onion, bay leaf, parsley, peppercorns, salt to taste and water to cover. Cover, simmer (do not boil) 3 to 4 hours, until stock is well flavored. Strain stock; discard vegetables and bones. Add strained stock, a little at a time, to hot lamb. Loosen cooked flour mixture, stirring with wooden spoon. Add enough chicken stock if necessary, to make a very light gravy. Add remaining ingredients except peas and dumpling mixture. Cover simmer (do not boil) until vegetables are almost tender. Add peas and dumpling mixture. For dumplings: Sift together dry ingredients. With knife, cut in butter until mixture resembles corn meal. Work in chopped parsley. Beat egg yolks with buttermilk in separate bowl; add quickly to flour mixture with fork. Do not beat mixture. Drop dough by small tsp.ful into simmering stew. Cover tightly, cook 12 minutes without peeking! Serve hot dusted with additional parsley if desired.

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