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BISQUICK LAMB STEW WITH IRISH DUMPLINGS




Source of Recipe


rgm


List of Ingredients




LAMB STEW:

2 Tbsp. shortening
2 lb. lamb shoulder, cut into 2-inch cubes
4 cups water
2 tsp. salt
1/4 tsp. pepper
1 bay leaf
3 medium carrots, cut into 1-inch slices
1 medium onion, thinly sliced
1 medium potato, pared and cut into 1-inch cubes
1 cup peas
2 Tbsp. Bisquick baking mix
1/4 cup water

FOR THE DUMPLINGS:

2 cups Bisquick baking mix
1/4 cup snipped parsley
2/3 cup milk



Recipe



Melt shortening in large skillet; brown meat well. Spoon off drippings. Add 4 cups water, the salt, pepper and bay leaf. Heat to boiling; reduce heat. Cover and cook about 2 hours, stirring occasionally. Stir in carrots, onion and potato; cook 20 minutes longer. Stir in peas. Blend 2 Tablespoons baking mix and ¼ cup water; stir into stew. Cook over medium heat until mixture thickens and boils.

FOR THE DUMPLINGS:

Stir 2 cups baking mix, the parsley and milk to a soft dough. Drop dough by spoonfuls onto boiling stew. Cook UNCOVERED over low heat 10 minutes; COVER and cook 10 minutes longer. 6 servings.

Betty Crocker’s Bisquick Cookbook