Lamb Stew With Parsley Dumplings Recipe

Ingredients (16)

• 2 tablespoons shortening or cooking oil
• 2 pounds cubed lean lamb shoulder
• 4 cups water
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1 bay leaf
• 3 carrots, cut into 1-inch slices
• 2 small to medium potatoes, peeled and cut into 1-inch chunks
• 1 medium onion, halved and sliced
• 1 cup frozen green peas, thawed
• 2 tablespoons flour
• 3 tablespoons cold water
• Parsley Dumplings:
• 2 cups biscuit mix
• 3/4 cup milk
• 1 teaspoon dried parsley flakes or 1 tablespoon minced fresh parsley