1kg lean lamb, removed from bones (keep) and cut into cubes
2 sticks celery, chopped
1 onion, peeled and chopped
1 bay leaf
4 sprigs parsley, chopped
10 to 12 bruised peppercorns
Salt, to taste
1 pint water
300ml chicken stock
3 or 4 carrots, scraped, cut into large pieces
1/2 pack dumpling mix
Trim all fat from lamb; dredge in seasoned flour.
Brown in hot vegetable oil in frying pan on all sides.
Set aside browned lamb.
Meanwhile, simmer bones with chopped celery, onion, carrots, bay leaf, parsley, peppercorns, salt to taste and water to cover.
Cover, simmer (do not boil) 3 to 4 hours, until stock is well flavored.
Strain stock; discard vegetables and bones.
Add strained stock, a little at a time, to hot lamb.
Loosen cooked flour mixture, stirring with wooden spoon.
Add enough chicken stock if necessary, to make a very light gravy.
Add remaining ingredients except peas and dumpling mixture.
Cover simmer (do not boil) until vegetables are almost tender.
Add peas and dumplings prepared as per the packet.
Cook until dumplings are done, about 12 minutes.
Serve whilst hot.
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