Bisquick Lamb Stew With Irish Dumplings - cooking recipe

Ingredients

LAMB STEW
2 tablespoons shortening
2 lbs 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
1/4 cup water
FOR THE DUMPLINGS
2 cups Bisquick baking mix
1/4 cup snipped parsley
2/3 cup milk

Preparation

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.