Lamb Stew With Poppyseed Dumplings Recipes

BISQUICK LAMB STEW WITH IRISH DUMPLINGS

Steps:

• 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 1/4 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.

NAVAJO LAMB STEW WITH CORNMEAL DUMPLINGS

Steps:

• Sprinkle meat w/ salt and pepper. Heat 2 T oil in 5 quart Dutch oven over med-high heat. Add meat afew pieces at a time; cook until browned. Transfer meat to med bowl.
• Heat remaining 1/2 T oil over med heat. Add onion and garlic; cook until onion is tender. Stir in wdater, tomato paste, chili powder and coriander.
• Return meat to Dutch oven. Add potatoes, carrots and celery leaves. Bring to a boil.
• Cover; reduce heat and simmer 1 hour and 15 minutes or until meat is tender. During last 15 minutes of cooking, prepare cornmeal dumplings.
• Combine cornmeal, flour, baking powder and salt in med bowl. Cut in butter with fingers, pastry blender or 2 knives until mixture resembles coarse crumbs.
• Make a well in center; pour in milk all at once and stir with fork until mixture forms dough.
• Drop dough onto stew to make 6 dumblings. Cover and simmer 18 minutes or until dumplings are firm to the touch and wooden pick inserted in center comes out clean.
• Drop dough onto stew to make 6 dumplings. Cover and simmer 18 minutes or until dumplings are firm to the touch and wooden pick inserted in center comes out clean.
• To serve, spoon stew onto individual plates; serve with dumplings.