This is my version of Irish Lamb Stew. And we serve it with parsley dumplings; which is nothing more than a variation on Puerto Rican domplines. In my version of the stew, I eliminate the browning of the lamb. I just put all ingredients in the pot and let it cook until the lamb is tender. I found that this saves time and gives the stew a flavor all its own.
IRISH LAMB STEW
4 pounds lamb chuck, cut into cubes
2 carrots, washed, peeled and cut into 1-inch pieces
2 onions, peeled and quartered
2 potatoes, quartered (wash but do not peel)
4 whole black peppercorns
1-2 tablespoons Worcestershire
1 teaspoon salt (or to taste)
- Place lamb in a stew pot. Cover with water and bring to a boil.
- Skim foam from top. Lower heat and add remaining ingredients. Simmer, covered for 60 to 70 minutes or until lamb and vegetables are tender. Serve with parsley dumplings (see recipe below).
Yield: 8 servings.
½ pound flour
1 teaspoon salt
½ teaspoon pepper
¾ teaspoon baking powder
3 large eggs
1 tablespoon olive oil
Water as needed
½ cup minced parsley
- In a medium bowl, combine flour, salt, pepper and baking powder.
- Beat eggs and olive oil together and add to flour mixture. Stir until blended with enough water to make a soft dough, usually about half cup. Stir in parsley.
- Form dumplings, using about a tablespoon of dough in palm of hand. Drop dumplings into pot of boiling water. Cook until they expand, about five minutes. Remove with slotted spoon. Arrange on a serving platter and sprinkle with additional parley. Place on stew and enjoy.