Bisquick Lamb Stew with Irish Dumplings

Irish or not, try this delicious dinner-in-a-dish with parsley dumplings up top.

Yield: 6 servings

Ingredients

Lamb Stew

• 2 tablespoons shortening
• 1 (2 pound) lamb shoulder, cut into 2 inch cubes
• 4 cups water
• 2 teaspoons salt
• 1/4 teaspoon 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 tablespoons Bisquick baking mix or Biscuit Baking Mix
• 1/4 cup water

Dumplings

• 2 cups Bisquick baking mix or Biscuit Baking Mix
• 1/4 cup snipped parsley
• 2/3 cup milk

Instructions

1. 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.
2. Cover and cook for about 2 hours, stirring occasionally.
3. 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.
4. Cook over medium heat until mixture thickens and boils.
5. Dumplings: Stir 2 cups baking mix, the parsley and milk to a soft dough. Drop dough by spoonsful onto boiling stew.
6. Cook UNCOVERED over low heat 10 minutes; cover and cook 10 minutes longer.

Attribution

Posted by Olga at Recipe Goldmine 2005/3/1 18:04.

Source: Betty Crocker's Bisquick Cookbook