LAMB STEW WITH ROSEMARY DUMPLINGS

LAMB STEW WITH ROSEMARY DUMPLINGS image

Yield 6 servings

Number Of Ingredients 22

For Stew:
3 lb Boneless lamb shoulder, cut into 2" cubes
2 Tbsp four
Salt & pepper
Dash of Cayenne
2 Tbsp Olive oil
2 cooking onions, chopped
3 shallots, chopped
2 Tbsp tomato paste
Pinch of sugar
1/2 C water
2 C dry red wine
3 large carrots, cut into 1" pieces
1/2 C frozen peas
Dumplings:
1 1/2 C Flour
2 tsp baking powder
1/2 tsp salt
cracked pepper
1/2 tsp dried rosemary, well minced
3 Tbsp vegetable shortening
3/4 C water (approx)

Steps:

Trim fat and grisle off lamb cubes. Mix flour with salt, pepper & cayenne, toss with lamb, and pat off excess. In a large pot, heat olive oil over high heat and brown meat on all sides. Work in batches, so as not to crowd the pot. Once all meat is browned, return to pot, and reduce heat to medium. Add onions and shallots, and let sweat for several minutes. Add tomato paste and sugar, and stir in the water, scraping up brown bits. Cook for 5 mins, then add the wine, stir, and bring to a boil. Taste for seasoning and adjust salt, pepper or sugar as needed. Reduce heat to low, cover and simmer for 2 hours, stirring about every 20 mins. After 2 hours, add carrots and frozen peas and cook for 10 minutes. If stew gets dry, add more water. Meanwhile, in a bowl, mix together flour, baking powder, salt, pepper and rosemary. Add the shortening, mixing with a fork or pastry blender until grainy. Add water slowly, mixing until dough is light but solid and can be dropped from a soup spoon. Remove pot lid and stir. Using a wet soup spoon, drop scoops of dumpling dough into stew, working from the perimiter inwards. Do not stir again! Cover pot and allow dumplings to cook for 20 minutes. Serve immediately.