Lamb Stew
- Lamb
- Few slices bacon
- 1-2 onions, finely sliced
- Pepper
- Salt
- 2-3 potatoes, cut up into inch pieces
- Dumplings
- Flour
- Milk
Remove all the fat from the lamb. Cut into small pieces, about 2 inches square. Wash it well. Put in a pot with just enough water to cover it well. Let it heat gradually. It should stew gently until it is partly done. Add a few thin slices of bacon, sliced onions, some pepper and salt if needed, and cubed potatoes. Cover it closely and stew until the meat is tender. Drop in a few dumplings (see Egg Dumplings for Soup recipe), cut out very small. Cook for 15 minutes longer. Thicken the gravy with a little flour moistened with milk. Serve.
Submitted by Jul 15, 2009
15 min
30 min
45 min